Pan-cooked dry-aged ribeye, with a steak basted in rendered trimming fat
Adam Ragusea · ♥ 83.5K likes · 3.9M views · 16 min video
Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole ribeye steak, dry-aged 45 days
- 1 whole ribeye steak, not aged
- oil
- salt
- pepper
Season both ribeyes with oil, salt and pepper and cook each in its own pan to medium-rare.
- dry-aged beef trimmings
- water
Variation: put the trimmings in a pan with some water and render out the fat; the water keeps them from burning. Boil the water off to leave pure rendered trimming fat.
- 1 whole little steak cut from the end of the loin
Variation: baste the small end steak in the rendered trimming fat, then slice.