HOME > Chowhound > Home Cooking >

Discussion

Dry Aged Rib Eye Roast - okay to convert to steaks? Or is that nuts?

  • 16
  • Share

I have a 4.5 pound dry aged rib eye roast. I know I can sear it and cook it slow and low in the oven for prime rib, but I am more wanting a great steak for NYE (with arugula and anchovy butter). Would it be crazy for me to break it down into three thick steaks and do the same prep (sear on stove and slow roast in oven for med-rare), or am I risking ruining $100 worth of beef? Any advice either way? It is to serve 7 people as part of a bigger, pretty rich meal. Thanks

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. it's absolutely fine. will you then be able to portion it 7 ways? or do you have another presentation in mind?

    1. I do this all the time. I always have a whole rib-eye or two aging and just cut off steaks as I need them.

      And the sear-then-roast method is the way I do all my steaks. So go for it.

      1. Perfectly fine, in fact if I had it, that's what I'd do as well. Those would be HUGE steaks if you are cutting it into 3 steaks. If it is for 7, I'd say do a roast as it is less work/less mess and you would have different temps for people if not everyone wants mid-rare steaks.

        2 Replies
        1. re: jameshig

          I was thinking of making big steaks and slice them for people to serve themselves.

          1. re: The Dive

            6 in one hand, 1/2 a dozen in the other then. Maybe more cleanup if you break them down before cooking, but that's pretty negligible. To your original question though, yes, no problems with cutting the roast up before cooking.

        2. Bisteca Fiorentina ...or Cote de Beouf type preparation.......not slow roasted for steaks

          6 Replies
          1. re: fourunder

            Yeah, bisteca fiorentina is what I want, but I don't really want to grill tonight. So I was planning to sear on the stove and then place in a low oven until medium rare. You suggest a different method?

            1. re: The Dive

              Just that you use higher heat or the broiler.....400-450ish and the time depending on the thickness of the steaks.....I like a minimum 2 inches myself.

              1. re: fourunder

                That's how I always do them, but I can't think of any reason that slow-roasting after the sear wouldn't work.

                1. re: acgold7

                  It's not that it would not work....I find the texture of a steak is just different from slow roasted beef.

                2. re: fourunder

                  So, no searing, just broiler? that would be easier.

                  1. re: The Dive

                    You have the option of searing and placing in a high heat oven for 8-12 minutes.... low temperature and reverse searing....or directly under the broiler.

            2. Wall Street Journal method always produces a flawless thick steak: http://online.wsj.com/article/SB11892...

              2 Replies
              1. re: whs

                also some excellent advice on home dry aging..though the fan was Katy's idea..:)

                1. re: whs

                  Thanks for reviving the article.

                  On NYE, I did a 2.7 lb "cowboy" steak that way and served it sliced with green sauce. We'd not given much thought to the menu and dashed into Whole Foods, the only source of "clean" meat nearby the night before looking for a hunk of steak. All the ribeye steaks were about 1" thick. I continued to push the guy behind the butcher counter for something thicker and he pulled out a one-bone rib roast that was about 2.5" thick. Sold! I asked him to slice it almost all the way off the bone and then tie it for me, making it easier to handle and then slice once cooked.

                  My oven temperature was 350 F cuz I wanted to not have to watch it so carefully. Meat pulled out at 120 degrees and carried over to 124 degrees after resting for 15 mins.

                2. I cut the roast into three thick steaks and seared on the stove. Then I placed them on a hot pan preheated in a 375 oven (that happened to have some bacon fat), removed when reached 120. Rested for about 15 minutes, sliced and served with anchovy butter and argula/parmaggio. End result - perfect. Thanks again for the advice.