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Dry Aged Rib-Eye
自從我家好運動愛冒險的teenager大寶在第一階段飛行課結束後，給我們做了一次Peter Luger Steak，那味道，滿嘴餘香三日不絕。
於是， 俺也開始了樂此不疲地try 各種 aged beef steak。自己動手豐衣足食。最喜的還是 dry aged rib-eye。
How to make dry Aged Rib-Eyes, 見下。
（Special equipment: 1 package cheesecloth, cut in half (approximately 1 yard) 1 sheet pan 1 rack to fit in sheet pan）
1）,
Make space in back of refrigerator for 7 to 10 days at a steady temperature of 38 degrees F.
2）,
Remove Rib-Eyes from packaging and rinse well. Pat completely dry, wrap with 3 layers of cheesecloth. Place on a rack fitted inside a sheet pan in back of the refrigerator, fat side up. After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in the refrigerator for at least 14 days undisturbed. Make sure to check your refrigerator for temperature prior to dry aging. Keep in bottom/back of refrigerator and if possible, a refrigerator that doesn't get opened often.
3）,
Remove Rib-Eyes from refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of Rib-Eyes.
4）,
Preheat a grill to medium-high heat.
5）,
Slice roast into 6 (1 1/2-inch thick) steaks. Season with salt and freshly cracked pepper. Cook steaks for 4 minutes on first side, turn and cook 3 minutes more. Transfer to a serving platter. Top with Horseradish Gremolata and let rest 5 minutes.
備注：Rib-Eye needs to be aged for at least 14 days for enzymes to properly tenderize fibers, and needs to be aged for at least 21 days for complex flavors to develop. One week in a fridge—cheesecloth or no cheesecloth—won't make that happen。
參照recipe. aged過程中，自己略有改動， Link as below：https://www.foodnetwork.com/recipes/guy-fieri/dry-aged-rib-eyes-recipe-2118155
1， 下麵分別是28-day，38-day, & 50-day dry aged rib eye steak.
2，來一片28-day dry aged rib eye steak 特寫：
3，Cut away the fat and trim the ends and any discolored parts of Rib-Eyes。
切下和trim出來的邊角餘料，用清水煮熟了給我家狗寶寶享用， 她可喜歡了：）
4，38-day dry aged rib eye steak （這是我家大寶做的）
下次給十字坡老板娘送點幹貨來，冬天十字坡會重新開張嗎
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