1lb 1" thick Wagyu Rib-eye.
I salted both sides and dry aged in the refrigerator for about 24 hours. (Dry Aging in refrigerator: Salted, put on a flat plate and flipped once at 12 hours)
I then wrapped the rib-eye in plastic wrap and left it in the refrigerator for another 24 hours. This is not necessary. Normally i would just cook it after the first 24 hours of dry aging.
I peppered the steak and cooked it in a 250 F oven to an internal temp of 105 F. (Took about 10 min) I removed the steak and wrapped in foil while I turned the oven up to 500 F.
When the oven was at temp I heated up a cast iron pan to smoking. Seared the steak on one side on the range for 2 min. Flipped the steak, and put the pan in the oven for another 2 min. Put the steak on a plate, cover with foil, and then let rest 10 min in the closed microwave.
Here is the dry aged ribeye. And the wine I opened to breath.
I salted both sides and dry aged in the refrigerator for about 24 hours. (Dry Aging in refrigerator: Salted, put on a flat plate and flipped once at 12 hours)
I then wrapped the rib-eye in plastic wrap and left it in the refrigerator for another 24 hours. This is not necessary. Normally i would just cook it after the first 24 hours of dry aging.
I peppered the steak and cooked it in a 250 F oven to an internal temp of 105 F. (Took about 10 min) I removed the steak and wrapped in foil while I turned the oven up to 500 F.
When the oven was at temp I heated up a cast iron pan to smoking. Seared the steak on one side on the range for 2 min. Flipped the steak, and put the pan in the oven for another 2 min. Put the steak on a plate, cover with foil, and then let rest 10 min in the closed microwave.
Here is the dry aged ribeye. And the wine I opened to breath.
