Dry Aged Ribeye, Fricasse of Mushroom, Kale and Borlotti Beans, Chive Oil
This was a momentous occasion in my house - my first Flannery dry aged ribeye! I’m actually a little ashamed it has taken me this long considering the chorus of praise this farm receives here. Well, I am here to add to that. WOW. Just a perfect piece of meat. I rarely eat dry aged beef these days (mostly for financial reasons) but I do love it, and this was a perfect amount of age for my palate. Deep and nutty, but still tastes of beef, something that I think starts to gets lost as you age longer, and also as the marbling increases (you get to a point where you’re eating pure fat and while delicious, its not something I want to eat 8oz of). Here is a pic of the steak after 24ish hrs in the fridge with salt
I cooked this steak using a method I’ve described upthread, lets call it “Flip and rest” where you cook the steak for 2 mins on each side, then rest for 2 mins and repeat this until you’ve reached your desired doneness. This steak took about 16mins. One twist to this version was that I had just made a batch of clarified butter, and so I melted a couple of tablespoon of that (and snuck in a little bit of bacon fat too) and rested the steak in that. Here is the finished product
Needless to say this will not be my last Flannery ribeye