What’s better than a dry aged ribeye? A Wagyu dry aged ribeye cooked sous Vide then seared in Wagyu beef tallow. Yum.
A ribeye is an awesome steak and a dry aged ribeye is even better. Now make it a Wagyu steak and you have a real special treat, a reverse seared dry aged ribeye. So good.
Can You Dry Age Just One Steak?
Usually when you dry age a piece of meat, you are dry aging an entire roast, like a prime rib or a beef tenderloin. Can you dry age a single steak? Yes, you can, but you will have more loss than you would have with a prime rib. Here is why. The dry aging process dries out the outer surface of the meat, and that has to be trimmed off and discarded before cooking. If you dry age a roast, you will trim off a little more than 1/16″ but will still have a lot of roast left. If you dry age a single steak, you will still trim trim off about 1/16″ from both sides but ALL of that trimming is coming off one steak. The solution is to buy the thickest steak possible. If the butcher carries only 1″ ribeye ask for a 1 1/2″ – 2″ ribeye. You will be glad you did.
One important point, be careful not to dry age too long. In the video below, I dry aged a Wagyu ribeye for 7 days and that was too long. Next time I will dry age for only 5 days.
I used a neat little bag specifically designed for dry aging meat. It is available online and worth the small investment. It does a great job.
After dry aging, this steak lost 9% of it’s total weight. That loss of water intensifies the beefy flavor.
Trim the Dry Aged Steak
Dry aging will dry out the exterior of the steak. Trim down the fat and trim off any dark red meat and discard.
After trimming, the steak lost another 10% of its total weight. That’s why you want to buy a thick steak to start with.
Because this was an expensive steak and I had a lot of time invested in it, I did not want to throw it on the grill and risk overcooking it. So, I sealed in it a FoodSaver bag along with some herbs and butter and placed it in a sous vide bath set at 122˚F. Sous vide is perfect for this application. Since the water was only 122˚F there was no way the steak could go above that number. I was guaranteed a perfect medium rare steak. Now all that was left to do was char the outside a bit.
Reverse Sear the dry Aged Ribeye in Beef Tallow
My Wagyu ribeye that was dry aged for 7 days, trimmed then cooked sous vide is ready for a some quality time on the grill. I heated up a grill plate in a 550˚F Kamado Joe and then placed a tablespoon of Wagyu beef tallow on the grill just before the steak went down. The beef tallow just added one more dimension to an already great steak. I’m a big fan of searing beef in beef tallow.
Add a baked potato and some bernaise sauce and enjoy.
More Great Beef Recipes to Try
- Prime Tenderloin Reverse Seared
- Smoked Beef Short Ribs
- Filet Mignon with Bone Marrow Butter
- Reverse Seared Dry Aged Prime Rib
- Wagyu Smash Burger Cooked in Beef Tallow
Reverse Seared Dry Aged Ribeye – Wagyu Beef Cooked Sous Vide Then Seared in Wagyu Beef Tallow
- Umai dry aged bags (see link below)
- Food Saver
- Sous Vide cooker (see link below)
- 4 Wagyu ribeye steak
- 1 tsp garlic minced
- 1 tsp thyme fresh
- 1 tsp butter
- 1 tbs beef tallow
- Dry age the steak in an Umai bag for 5-6 days according to manufacture’s instructions.
- Trim the steak and cook sous vide to 122 degrees for a medium rare steak (after searing).
- Sear in beef tallow for 60-90 seconds per side. Serve hot. Enjoy.