The ribeye in this article started out weighing nearly fifteen pounds; at trimming time, it weighed perhaps a pound and a half less. Just keep in mind that cooking any steak involves a loss of moisture. A dry-aged steak has simply lost its water weight in your refrigerator, rather than on the grill. Trimming and Butchering Your Steaks. Heat canola oil and butter in a large cast iron skillet over high heat until butter browns and begins to smoke. Add steaks and cook, without moving, for 30 seconds. Flip steaks and cook on second side for 1 minute. Meanwhile, blast top sides with a propane torch set on its hottest setting.

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Still no major changes in flavor. This is about the age of a steak at your average high-end steakhouse. 28 to 45 days: Some real funkiness starts to manifest itself. At 45 days, there are distinct notes of blue or cheddar cheese, and the meat is considerably moister and juicier. Most tasters preferred 45-day-aged steak to all others.. Add to the rib-eye a generous seasoning of salt. For the rub: Add to a small sauté pan the black peppercorns and toast over medium heat until fragrant, about 2 minutes. Remove and grind in a.