Dry aged rib eye
Prepare the dry-aged rib eye 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 sweet potato 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.
Preheat the 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 steak doesn’t get precooked on the hot grid.
Grill the steak
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 800°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 53 and 56°C. Afterwards, remove the steak 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, garnish with sun-dried tomato and serve on a country-style wooden board for the right look.