Dry aging ends tomorrow....

DesertSnow

I wanted to go 45 days but my volunteers to taste it were only available tomorrow(39days)...question is how do I cook these after I cut it up into steaks? I know they cook faster but is there a special way...I was going to try one sous vide with my anova but the rest was just going to throw on the egg at 600-700 for a couple minutes each side? Also will the dried fat add more flavor and melt when I cook or do I have to trim it off? Thanks for looking and I will update tomorrow

johnnyp

Personally, I don't really dig SV ribeye.  The texture of the fat is less desirable, IMO.

How to cook will depend on how thick your slice them.  If you slice 1.5" or less, I'd hot tub them and sear.

If you're 2" or more, I'd reverse sear. 

No matter what, you're going to love it.  Enjoy!

fishlessman

they cook real fast. i trex but waterbath and sear is probably safer to hit temps. do NOT trim the fat, thats the best part. repeat....they cook real fast

bgebrent

I would trim some of the thick fat off.  Otherwise at your proposed higher temps, as that fat melts onto the fire your gonna have flames shooting up like crazy.  Don't ask how I know.