Why go to so much trouble for prime rib steaks? Wanting to duplicate steaks that demanded high prices and were the ultimate in luxury and taste, like those served in the highest priced steakhouses for the privileged few. Research showed these are steaks that are dry aged (minimum 30 day's), like sold at Strassburgers in N.Y. City, not wet aged, which does little to improve the meat.
Unlike the prime rib steaks served in affordable steakhouses, I chose to dry age a choice boneless rib roast for 45 days, then take it a step further and cook it in a way that would produce a steak that had incredible beef flavor. Although they can be good, I did not want one that was heavily smoked, seasoned, then drowned in a seasoned au jus, disguising the true beef flavor, this would involve salt crusting.
Cooking the roast in a salt crust insulates the roast, producing one that is cooked gently and evenly with no overcooked meat around the edges, rare from center to the edges with plentiful juices, making au jus totally unnecessary.
Tom
Dry Aged - Salt Crusted – Boneless Rib Eye Roast
Roast bottom right. Weight 4 lb. 11 oz
“The Ugly Duckling”
Roast after 45 days of aging. 22% weight loss.
Beginning to trim the dried surfaces.
Roast after trimming, 2lb. 6oz. 41% loss in weight.
Bed of salt in roasting pan consisting of rock salt and Kosher salt.
Applying salt mixture. 4 cups Kosher salt, ½ cup flour, egg white from one egg and enough water to form a paste.
Further application of the salt mixture. Advise wearing latex gloves when applying salt.
Roast now ready for the preheated 200° oven. Internal meat temperature 43°.
Roast out of oven at 110° internal temperature.
Salt crust removed and allowed to rest 20 minutes. Internal temp 120°.
“The Swan”
Three rare steaks approximately 13 oz. each. 120°.
After a light smoke and sear on the grill, this 135° medium rare steak along with grilled asparagus and a crispy skin baked potato is ready for the table.
Related thread: Mr T's - Fresh - Salt Crusted - Prime Rib Roast - Q/View
Unlike the prime rib steaks served in affordable steakhouses, I chose to dry age a choice boneless rib roast for 45 days, then take it a step further and cook it in a way that would produce a steak that had incredible beef flavor. Although they can be good, I did not want one that was heavily smoked, seasoned, then drowned in a seasoned au jus, disguising the true beef flavor, this would involve salt crusting.
Cooking the roast in a salt crust insulates the roast, producing one that is cooked gently and evenly with no overcooked meat around the edges, rare from center to the edges with plentiful juices, making au jus totally unnecessary.
Tom
Dry Aged - Salt Crusted – Boneless Rib Eye Roast
Roast bottom right. Weight 4 lb. 11 oz
“The Ugly Duckling”
Roast after 45 days of aging. 22% weight loss.
Beginning to trim the dried surfaces.
Roast after trimming, 2lb. 6oz. 41% loss in weight.
Bed of salt in roasting pan consisting of rock salt and Kosher salt.
Applying salt mixture. 4 cups Kosher salt, ½ cup flour, egg white from one egg and enough water to form a paste.
Further application of the salt mixture. Advise wearing latex gloves when applying salt.
Roast now ready for the preheated 200° oven. Internal meat temperature 43°.
Roast out of oven at 110° internal temperature.
Salt crust removed and allowed to rest 20 minutes. Internal temp 120°.
“The Swan”
Three rare steaks approximately 13 oz. each. 120°.
After a light smoke and sear on the grill, this 135° medium rare steak along with grilled asparagus and a crispy skin baked potato is ready for the table.
Related thread: Mr T's - Fresh - Salt Crusted - Prime Rib Roast - Q/View
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