Dry-Aged Ribeye Steak 30–50 Days (kg)
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Chuletón is a cut from the rib area (6th to 12th vertebra) with the rib bone included. Anatomically, it corresponds to the bone-in ribeye — the area with the most natural marbling in beef. With 30 to 50 days of dry aging, the dry-aging process concentrates flavour compounds through moisture evaporation and develops notes of intensity and complexity that do not exist in fresh meat.
The role of the bone in aging and cooking
The bone serves two distinct functions: during aging, it protects the adjacent muscle from excessive air exposure, creating a more uniform aging microenvironment; during cooking, it regulates heat transfer and the marrow releases flavour into the meat during grilling.
Benefits
- Rib area: highest natural marbling in beef, amplified by dry aging
- 30–50 days of aging: concentrated flavour with complex dry-aged notes
- Bone protects during aging and regulates heat during cooking
- Available whole or sliced into steaks
Estimate shipping
Provenance
- Maturação
- 30/50 days
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Preparation time
- For a 3-4 cm bone-in steak: sear 3-4 minutes per side. Rest for 5 minutes.
- Recommended Method
- Cast iron griddle or frying pan at 230–250ºC.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
