Sunday, February 7, 2010

Home-aged rib eye steak

We took an idea from Cooks Illustrated magazine and tried aging some steaks at home. The process was extremely simple: you wrap it in a few layers of cheesecloth, place it on a rack (for air circulation) and put it on the lowest shelf of the fridge for 4 days.
Then we cooked 2 of them steak au poivre style (salted and pressed with rough ground black peppercorns. Yummo! (Thanks, Rachel Ray.)
The baked potato was rubbed with olive oil and an Indian "chat" seasoning. When done (1 hour at 400 degrees in the oven), we split them open and doused them with butter and more chat.

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