Vent: Had a real tough time with a dry-aged ribeye last week

I was breaking down a 45-day dry-aged ribeye for a special order, and the crust was so hard it was chipping my blade. My boss told me to just power through, but I tried something different. I took a stiff bristle brush, the kind for cleaning grills, and brushed the whole crust off before I even started cutting. It took off all the hard, inedible stuff and left the good meat clean and easy to work with. Has anyone else found a better way to handle that super hard pellicle?

3 comments

3 Comments

stella_murray11d ago

A grill brush on a ribeye sounds crazy.

margaret_kelly5511d ago

A grill brush is just for cleaning the grates, not the steak itself.

simon71711d ago

That grill brush trick actually works pretty well on the really hard crust. Used a stiff wire brush on a 60-day ribeye last month when my knife was just skating off. @margaret_kelly55 might not like it, but it gets the job done fast without tearing up the meat. You just have to brush it off before you even try to cut, like you said. Saves the blade and your wrist.