Dry Aged Ribeye
Premium cut of dry-aged ribeye steak, cooked to your preference.
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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Dry-aging is an ancient technique for preserving and enhancing the flavor of meat. While specific origins are difficult to pinpoint, the practice evolved as a natural way to store meat before refrigeration. Modern dry-aging, particularly of premium cuts like ribeye, is a refinement of this process, embraced by upscale restaurants and steakhouses.
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The dry-aged ribeye has become a symbol of indulgence and sophistication, often associated with special occasions and fine dining experiences.
Celebration and Status
Ordering a dry-aged ribeye signifies a willingness to invest in quality and a desire for a memorable culinary experience. It's often reserved for celebrations, business dinners, or simply treating oneself to the best.
Culinary Craftsmanship
The preparation of a dry-aged ribeye requires skill and precision. From the careful selection of the beef to the precise cooking techniques, it represents a commitment to culinary excellence.
American Steakhouse Culture
The dry-aged ribeye is a cornerstone of the American steakhouse tradition, representing the pinnacle of beef cookery and a dedication to showcasing high-quality ingredients.
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The dry-aged ribeye boasts a complex flavor profile that is intensely beefy, nutty, and subtly funky.
The dry-aging process breaks down proteins and fats within the beef, concentrating its natural flavors. The exterior of the steak develops a rich, almost cheese-like aroma, while the interior becomes incredibly tender. Expect a pronounced umami taste, with hints of roasted nuts and a slight blue cheese tang. The marbling (intramuscular fat) within the ribeye contributes to its juiciness and adds a buttery richness to the overall flavor.
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Doneness is Key
A dry-aged ribeye is best enjoyed medium-rare to medium. Overcooking will dry out the meat and diminish its tenderness. Use a meat thermometer to ensure accurate internal temperature.
Sear for Flavor
A hard sear is crucial for developing a flavorful crust. Use a high-heat cooking method, such as cast iron skillet or grilling over intense heat, to create a rich, brown exterior.
Rest the Meat
Allow the steak to rest for at least 10 minutes after cooking to allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful bite.
Simple Seasoning
High-quality dry-aged beef needs minimal seasoning. Coarse sea salt and freshly cracked black pepper are often all that's needed to enhance the natural flavors.
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