• Pat Flood (@rebarcock) passed away 9/21/25. Pat played a huge role in encouraging the devolopmemt of this site and donated the very first dollar to get it started. Check the thread at the top of the board for the obituary and please feel free to pay your respects there. I am going to get all the content from that thread over to his family so they can see how many people really cared for Pat outside of what they ever knew. Pat loved to tell stories and always wanted everyone else to tell stories. I think a great way we can honor Pat is to tell a story in his thread (also pinned at the top of the board).

Wagyu Ribeye for dinner. Pics included.

Cyberty

Elite
Founder
Member
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.

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so you had 1 steak. You did all of this solo?
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Where was the steak from? Grade?

Looks great!

Also, I never put tin foil on my steak while it’s resting. You Don’t want it to continue cooking.
 

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