Dry Aged Rib-Eyes

Directions

1. 1
   Make space in back of refrigerator for 7 to 10 days at a steady temperature of 38 degrees F.
2. 2
   Remove roast from packaging and rinse well.
3. 3
   Pat completely dry, wrap with 3 layers of cheesecloth.
4. 4
   Place on a rack fitted inside a sheet pan in back of the refrigerator, fat side up.
5. 5
   After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece.
6. 6
   Place back in the refrigerator for 6 to 9 days undisturbed.
7. 7
   Make sure to check your refrigerator for temperature accuracy prior to dry aging.
8. 8
   Keep in bottom/back of refrigerator and if possible, a refrigerator that doesn't get opened often.
9. 9
   Remove roast from refrigerator.
10. 10
    Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast.
11. 11
    Preheat a grill to medium-high heat.
12. 12
    Slice roast into 6 (1 1/2-inch thick) steaks.
13. 13
    Season with salt and freshly cracked pepper.
14. 14
    Cook steaks for 4 minutes on first side, turn and cook 3 minutes more.
15. 15
    Transfer to a serving platter.
16. 16
    Top with Horseradish Gremolata and let rest 5 minutes.
17. 17
    In a medium bowl, whisk butter with garlic, horseradish, vinegar, zest and salt.
18. 18
    Stir in the parsley.
19. 19
    Yield: 1 1/2 cups, about 10 to 12 servings