It's been a long while since I've cooked much of anything, but the itch got the better of me tonight...
All of Reasor's Dry Aged is "Select" grade, but it had some decent marble (much better than last time I checked them out) so I decided to give a dry aged cut a try.
A pretty quick dry brine, at room temp, while I started some coals and broke out the Lodge Hibachi. It's maiden voyage. I'm dining alone tonight, and don't need much grill space, so just set her inside the HB, and loaded a few coals way off to one side. A trusty CI Pan should work fine to catch just enough of the heat. This is definitely a 2-zone set up.
Add some freshly cracked (used a mixture of Black, Pink, & White) pepper, and a brush of Olive Oil, then toss it on the far side of the grill before covering with the pan.
The pan varied in temps from 220ish on the hot side, to about 140ish on the cool side. Not sure it did any good, but I did rotate it a couple of times. A thermopen and occasional check showed I needed to flip about 25 minutes in. Also did a rotate about another 10 minutes in. Ten more and it was at 130 IT and it was pulled to rest in a Tupperware type container while I added more lit coals, all across the Hibachi, and some veggies. Bell pepper w/ Olive Oil, salt and some of the pepper mixture. The squash brined with some salt to pull out some of the moisture while all the rest was happening.
Piled the coals as high as possible, flipped the grate to the low position, and began the sear... Lots of flipping, turning, and moving around the grill to avoid the grill marks. Started at about 30 second flips, but quickly moved to 10 count flips.
Plated...
And the Money Shot...
Not perfect, as there is a bit more banding on one side than I would have preferred. Not sure if that was from the sear or if I should have done the initial flip sooner. I wouldn't call it a failure though. Very juicy!! Deep beef flavor. Could have been a bit more tender, but I wouldn't call it tough. For a "Select" grade cut, I'm not complaining. The fat especially had a great flavor. Not sure how to describe it. Sweet and fruity, I guess, although the beef smelled more nutty when I first unwrapped it.
Looking forward to trying a Dry Aged "Choice" or better if I can find it... ribeye next time.
All of Reasor's Dry Aged is "Select" grade, but it had some decent marble (much better than last time I checked them out) so I decided to give a dry aged cut a try.
A pretty quick dry brine, at room temp, while I started some coals and broke out the Lodge Hibachi. It's maiden voyage. I'm dining alone tonight, and don't need much grill space, so just set her inside the HB, and loaded a few coals way off to one side. A trusty CI Pan should work fine to catch just enough of the heat. This is definitely a 2-zone set up.
Add some freshly cracked (used a mixture of Black, Pink, & White) pepper, and a brush of Olive Oil, then toss it on the far side of the grill before covering with the pan.
The pan varied in temps from 220ish on the hot side, to about 140ish on the cool side. Not sure it did any good, but I did rotate it a couple of times. A thermopen and occasional check showed I needed to flip about 25 minutes in. Also did a rotate about another 10 minutes in. Ten more and it was at 130 IT and it was pulled to rest in a Tupperware type container while I added more lit coals, all across the Hibachi, and some veggies. Bell pepper w/ Olive Oil, salt and some of the pepper mixture. The squash brined with some salt to pull out some of the moisture while all the rest was happening.
Piled the coals as high as possible, flipped the grate to the low position, and began the sear... Lots of flipping, turning, and moving around the grill to avoid the grill marks. Started at about 30 second flips, but quickly moved to 10 count flips.
Plated...
And the Money Shot...
Not perfect, as there is a bit more banding on one side than I would have preferred. Not sure if that was from the sear or if I should have done the initial flip sooner. I wouldn't call it a failure though. Very juicy!! Deep beef flavor. Could have been a bit more tender, but I wouldn't call it tough. For a "Select" grade cut, I'm not complaining. The fat especially had a great flavor. Not sure how to describe it. Sweet and fruity, I guess, although the beef smelled more nutty when I first unwrapped it.
Looking forward to trying a Dry Aged "Choice" or better if I can find it... ribeye next time.
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