Dry Aged Rib Eye
Dry Aged Rib Eye, cooked on wood fire. Served with sides
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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The dry-aging of beef is a technique rooted in pre-refrigeration practices, where meat was hung to preserve it and enhance its flavor. Wood-fired cooking is an ancient method utilized globally for centuries, lending a distinct smoky character. The modern dry-aged ribeye, often wood-fired, is a celebration of traditional methods combined with contemporary culinary artistry.
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The dry-aged ribeye, particularly when wood-fired, represents a modern appreciation for artisanal food preparation and high-quality ingredients. It's often associated with fine dining and a celebration of simple, expertly executed cuisine.
Steakhouse Culture
This dish is a staple in steakhouses across America, often seen as a premium offering showcasing the restaurant's commitment to quality.
Celebratory Meal
The dry-aged ribeye is often chosen for special occasions and celebrations due to its rich flavor and luxurious presentation.
Regional Variations
Regional preferences for wood type (e.g., mesquite in the Southwest) and side dishes reflect local culinary traditions.
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Rich, beefy, umami-laden with a smoky char, enhanced by concentrated flavors from the dry-aging process and the wood fire.
The dry-aging process concentrates the beef's natural flavors, resulting in a more intense, nutty, and almost cheese-like umami profile. The wood fire imparts a smoky char and a unique depth of flavor depending on the type of wood used (e.g., oak, hickory, mesquite). The ribeye cut itself is known for its generous marbling, which renders during cooking, adding moisture and richness. Sides typically complement the richness with contrasting textures and flavors, such as creamy potatoes, bright salads, or roasted vegetables.
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Meat Selection is Key
Choose a high-quality ribeye with good marbling and a consistent thickness. Prime or Upper Choice grades are preferable.
Wood Choice Matters
Select a hardwood that complements the beef's flavor. Oak, hickory, or mesquite are popular choices, each imparting a different level of smokiness. Avoid softwoods like pine.
Temperature Control is Crucial
Maintain a consistent temperature in the wood fire to ensure even cooking and prevent burning. Use a meat thermometer to monitor the internal temperature of the steak.
Resting is Essential
Allow the steak to rest for at least 10 minutes after cooking to allow the juices to redistribute, resulting in a more tender and flavorful final product.
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