45 Dry Aged Rib Loin - Dry Aged Ribeye Steaks

Learn how to dry age a steak to perfection with the Reserve 100 Dry Ager. We'll guide you through the 45-day process of dry-aging a rib loin, from setup in your dry aging cabinet to cooking tender, flavorful dry-aged ribeye steaks. Whether you're new to dry aging or want to refine your skills, we'll show you how to dry age beef and how to cook a dry-aged steak for the ultimate steakhouse-quality experience. Follow along or save for later!

Ingredients

• 9-11 LB – Bone in Rib Loin

Preparation

• 2 tsp – BBQ General SPG Rub
• 3 TB – Butter
• 4 Clove – Garlic
• 2 Sprig – Fresh Thyme
• 1 Cup – Cherry Tomatoes
• 1 TB – Olive Oil
• ½ tsp – BBQ General SPG Rub

Directions

1. Clean and sanitize your dry ager before use.
2. Run the dry ager at 37 degrees Fahrenheit and 75% humidity for 24 hours with the UV light on.
3. Leave as much fat on the loin as possible and pat it dry with paper towel.
4. Weigh the loin before placing it in the ager so you can document your yield.
5. Place the loin on a rack in the ager with enough room on all sides for good air flow.
6. Age the loin for 28 to 60 days. 45 days is a common "sweet spot."
7. Remove the loin from the ager and trim the pellicle as needed. Carefully remove the bones.
8. Weigh the loin to track your yield.
9. Cut into steaks.
10. Season steaks generously with BBQ General SPG Rub and rest at room temperature for 30 minutes.
11. Preheat broiler on high setting.
12. Sear steaks in a hot skillet for 1 minute each side. (Use a grill press for a better sear.)
13. Add butter, garlic cloves and thyme. Baste steaks for 2 minutes, then remove to rest.
14. Toss the grape tomatoes in olive oil and season with BBQ General SPG Rub. Place on a tray, then place under the broiler for 3-4 minutes until blistered. Remove and set aside.
15. Slice the steak and serve with a drizzle of the butter left from the pan and the blistered tomatoes.
16. Enjoy!

Recipe Video