Dry-aged Ribeye – grass fed meat
Sometimes dry can be very juicy: Dry-aged Ribeye from Ireland is an extraordinary delicacy, that will develop its full and unique flavor on the 1500°F Steak Grill. Within seconds, Otto’s burners cover the tender meat with a distinctive crust, while keeping it incredibly juicy on the inside. The result: An exciting texture complemented by an aromatic and rich taste. Round it all off with grilled sweet potato slices and enjoy a new grilling adventure!
Ingredients for 4 persons
- 4 Dry-aged Ribeye steaks
- 2.2 lbs. Sweet potatoes
- 1-2 Red bell peppers
- 3 Twigs of thyme
- Coarse salt
- Colored pepper
Irish Beef – Grass fed meat
Otto’s newest grilling adventure is taking us to Ireland. The green island is famous for its green fields, soft rolling hills and pure fresh air. Perfect conditions for grass fed beef. Otto chose a dry-aged Ribeye for this recipe, because the dry-aging makes the meat even more flavor-full and tender. It doesn’t have to be Irish beef, though. You can use any Ribeye as long as it’s dry-aged, grass-fed and you grill it on your 1500°F Steak Grill. Let’s start the adventure!
Prepare the dry-aged Ribeye Steak and sweet potatoes
Take the dry-aged beef out of the fridge one hour before you plan on grilling it. Let it reach room temperature to achieve a uniform cooking process. In the meantime, cook the unpeeled sweet potatoes in salt water for 10 to 15 minutes. The tubers shouldn’t get too soft, because otherwise they will fall apart on the grill. Cool down and cut into slices. Chop thyme and fresh rosemary. Remove the core of the bell pepper and cut into slices.
Preheat the 1500°F Steak Grill
For the perfect dry-aged steak the Otto grill should be preheated onto maximum temperature. That takes about three minutes. Keep the grill grate out off the grill, so the grass-fed steak doesn’t get precooked on the hot grid.
Grilled dry-aged Ribeye
Crucial when grilling dry-aged meat: the right temperature. Only when the grill is really hot you will trigger the so-called “Maillard reaction”. Amino acids react with sugar and this way give your steak a nice crust. Read more about the Maillard reaction on Otto’s Blog. Set the Meat-O-Meter on stage 1 and grill the dry-aged Ribeye at 1500°F / 900°C for one minute on each side. This applies if your steak is about one inch thick. If it’s bigger, use a meat thermometer for the best outcome. Your desired core temperature would be between 125 and 131°F. Afterwards, remove the grass-fed beef from the grill grate and let it rest. This gives the meat juices the chance to redistribute themselves within the meat again. Read the article „Grilling the perfect steak“ for more steak know-how.
Grill the sides and serve
Sear the sweet potato slices at moderate temperature on Meat-O-Meter stage 2 on both sides until they’ve turned golden-brown in color. Coat with olive oil and season with fresh herbs, coarse sea salt and colored-pepper. Then, carve the dry-aged Ribeye across the grain and also season with coarse sea salt. Serve with the grilled sweet potato slices on a country-style wooden board for the right looks.