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Dry Aged Rib-Eye
自从我家好运动爱冒险的teenager大宝在第一阶段飞行课结束后，给我们做了一次Peter Luger Steak，那味道，满嘴余香三日不绝。
于是， 俺也开始了乐此不疲地try 各种 aged beef steak。自己动手丰衣足食。最喜的还是 dry aged rib-eye。
How to make dry Aged Rib-Eye, 见下。
（Special equipment: 1 package cheesecloth, cut in half (approximately 1 yard) 1 sheet pan 1 rack to fit in sheet pan）
1）,
Make space in back of refrigerator for 7 to 10 days at a steady temperature of 38 degrees F.
2）,
Remove Rib-Eyes from packaging and rinse well. Pat completely dry, wrap with 3 layers of cheesecloth. Place on a rack fitted inside a sheet pan in back of the refrigerator, fat side up. After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in the refrigerator for at least 14 days undisturbed. Make sure to check your refrigerator for temperature accuracy prior to dry aging. Keep in bottom/back of refrigerator and if possible, a refrigerator that doesn't get opened often.
3）,
Remove Rib-Eyes from refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of Rib-Eyes.
4）,
Preheat a grill to medium-high heat.
5）,
Slice roast into 6 (1 1/2-inch thick) steaks. Season with salt and freshly cracked pepper. Cook steaks for 4 minutes on first side, turn and cook 3 minutes more. Transfer to a serving platter. Top with Horseradish Gremolata and let rest 5 minutes.
备注：Rib-Eye needs to be aged for at least 14 days for enzymes to properly tenderize fibers, and needs to be aged for at least 21 days for complex flavors to develop. One week in a fridge—cheesecloth or no cheesecloth—won't make that happen。
参照recipe. aged 过程中，自己略有改动， Link as below：https://www.foodnetwork.com/recipes/guy-fieri/dry-aged-rib-eyes-recipe-2118155
1， 下面分别是28-day，38-day, & 50-day dry aged rib eye steak.
2，来一片28-day dry aged rib eye steak 特写：
3，Cut away the fat and trim the ends and any discolored parts of Rib-Eyes。
切下和trim出来的边角余料，用清水煮熟了给我家狗宝宝享用， 她可喜欢了：）
4，38-day dry aged rib eye steak （这是我家大宝做的）
其他品种，改天再送货！
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