Beef fat-aged bone-in ribeye
Prep time 30 minutes + 2 weeks ageing Cook time 30 minutes
1 OP rib (available from Culina or Huber’s Butchery)
1kg beef fat, cut into small cubes (available from Huber’s Butchery) 200ml water
» Place a pot on the stove on high heat and wait until the pot is hot, then add beef fat and water. Turn heat to low and slowly render the fat for 1-2 hours. Stir occasionally to make sure the fat doesn’t stick to the pot and burn. » When the fat cubes are small and crispy, stop cooking. These pieces of fat can be used to garnish the steak later. Some pieces of fat might not be fully rendered – strain them out.
» Cool liquefied fat, but don’t let it solidify.
» Make sure that the OP rib is fridge cold. Dip rib into the fat.
» Lift the rib out of the fat and hang the rib at room temperature to allow the fat to set around the meat until slightly solidified, about a few minutes.
» Repeat the last two steps until the rib is complete coated in fat. Place beef on a wire rack in a container. Cover with a lid and refrigerate for at least 2 weeks. » Remove rib from fridge and break off solidified fat. Allow the meat to warm to room temperature, then cook at 300°C on a grill for 30 minutes. Alternatively, cook at 250°C in the oven for 25 minutes.