Grilled Dry-Aged Ribeye with Nihari Sauce
A thick-cut dry-aged ribeye steak butchered, heavily seasoned with salt, and grilled over open flames to achieve deep char and crisscross grill marks. Finished in the oven, basted with rich beef tallow, and served sliced with a fragrant, spiced lamb stock nihari sauce.
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🍳 Cooking Flow
Trim and portion the dry-aged ribeye chop → Season heavily with coarse salt → Sear over an open-flame grill for char and crisscross grill marks → Brush with beef tallow and finish in the oven to temperature → Slice, garnish with crispy shallots, and dress with nihari sauce
Cooking Steps
Brief Cooking Order
Trim and portion the dry-aged ribeye chop → Season heavily with coarse salt → Sear over an open-flame grill for char and crisscross grill marks → Brush with beef tallow and finish in the oven to temperature → Slice, garnish with crispy shallots, and dress with nihari sauce
Introduction
A thick-cut dry-aged ribeye steak butchered, heavily seasoned with salt, and grilled over open flames to achieve deep char and crisscross grill marks. Finished in the oven, basted with rich beef tallow, and served sliced with a fragrant, spiced lamb stock nihari sauce.
Step 1
Trim the sinew off the dry-aged ribeye rack using the tip of a sharp knife to expose the clean white bone without puncturing into the meat.
Step 2
Portion out a thick chop (around 30 to 32 oz) and trim off oxidized exterior edges to use for sauce stock.
Step 3
Generously season all sides and edges of the thick ribeye chop with coarse salt.
Step 4
Place the ribeye onto an open-flame grill to sear thoroughly, turning to create crisscross grill marks and achieve a smoky char.
Step 5
Brush melted beef tallow generously over the seared steak to enhance nutty flavor and lubricate the meat, then transfer into the oven to cook to the desired internal temperature.
Ingredients List
Important Notes
Use only the tip and sharp edge of the boning knife to peel back sinew so the meat underneath is not punctured.
A thick chop needs a heavy layer of salt to penetrate properly throughout the cut.
Beef tallow has a high smoke point and boosts the savory, nutty aged notes of the beef.
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