Aged cowboy steak

: food, September 08 2020 ▶

Not every day a God-sent piece of meat lands in my plate, so it is an occasion to commemorate. Plus, this is how you do it:
- What you see on the pictures is a 20-days dry-aged ribeye cowboy steak (meaning "with the bone").
- Rinse and pat dry with kitchen paper.
- Sunflower oil to rub. Forget about the "extra virgin" bullshit. It has lower smoke point and will turn bad.
- Ground pepper and salt. Generously!
- Put the pan on "highest".
- Preheat the oven on 180C with ventilator (else 200C).
- In the pan - 2 minutes on each side, repeat (total of 8 minutes).
- Move the meat to a baking dish(if the pan is not ovenproof), cover with foil, put it in the oven.
- This steak was ~3.5cm thick, so I would say 10 minutes per centimeter. In my case - 35 minutes.
- Remove from oven, leave it to rest 5-10 mins.
- 17C cooled Merlot or Cabernet (if you are wondering).