The Dry Age Ribeye

Dry Age Ribeye

My Favorite of all the steaks…Hail to the King Baby.

Decadent is the perfect synonym for this primal nugget of beastliness.

I normally prefer my meat very,very rare, but the ribeye steak is one of the few exceptions to the rule. I eat my ribeye at a perfect medium. Ordering a ribeye medium is a sure fire way to ensure your steak is melt in your mouth tender and not a kin to Fido’s favorite chew toy.

The reason is quite simple: fat content and the Maillard reaction.

Ribeye Steaks are exceptionally high in fat content,  and the ribeye needs this added heat to turn the large deposits of fat in the eye and spinalis from the daunting, chewy globules of  white fat into translucent melting masses of beefy godliness. No worries, the Maillard reaction here to help.

This lovely chemical reaction between amino acids and reducing sugars gives browned foods their flavor and color. A well broiled steak is no exception to the rule. The reaction is a form of non-enzyme browning, and at higher temperatures, caramelization, coloration, and the melting of primal fats become more evident.

This, in my book, is the most flavorful of all the steaks, and goes high of most succulent things on earth. The addition of foie gras and black truffles…heaven.

Bon Appétit!

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