Dry Aged - Salt Crusted – Boneless Rib Eye Roast
The beginning of 45 day dry aging. Weight 4 lb. 11 oz
“The Ugly Duckling”
Roast after 45 days of aging. 3 lb. 4 oz. 22% weight loss.
Beginning to trim the dried surfaces.
Roast after trimming, 2 lb. 6 oz. 41% loss in weight.
Bed of salt in roasting pan consisting of rock salt and Kosher salt.
Applying salt mixture. 4 cups Kosher salt, ½ cup flour, egg white from one egg and enough water to form a paste.
Further application of the salt mixture. Advise wearing latex gloves when applying salt.
Roast now ready for the preheated 200° oven. Internal meat temperature 43°.
Roast out of oven at 110° internal temperature.
Removed salt crust and allowed to rest 20 minutes. Internal temp 120°.
Three rare steaks approximately 13 oz. each. 120°.
After a light smoke and sear on the grill, this 135° medium rare steak along with grilled asparagus and a crispy skin baked potato is ready for the table. No seasoning at all.
Special acknowledgement to my visiting daughter who followed me with her camera during this cook. Thanks