Ribeye steak dry aged (bone in) | Grill philosophy

Ribeye steak dry aged (bone in) | Grill philosophy

Bone-in ribeye steaks of a large animal, dry-aged for 45 days in a dry-aging refrigerator, ten days after the animal was slaughtered. This process makes the meat tender and creates a greater concentration of beef flavor and aroma. After trimming off the outer layer, we were able to get three steaks out of the whole piece, 2.5cm-3.5 cm thick each. We prefer our steak medium-rare, but we’ll cook the thinner one well-done for the kids. Let’s see all this step-by-step.

Happy grilling everyone!

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