In Bryan's Words
For all other intents and purposes, this is a Bone-in Ribsteak, with a few specific details that elevate it from ‘awesome’ to ‘my life will never be the same’. Cut only from the chuck end of the Prime Rib, the Jorge steak has a large amount of the Ribeye "Cap", or Spinalis Dorsi muscle. This also means that it has a large amount of internal fat (in addition to marbling). These two features combine to deliver a depth and intensity of flavor that is not for the faint of heart. Lastly, rather than being cut based on thickness or weight, the Jorge Ribsteak comprises of an entire beef rib - which explains the varying weight. Each dry aged rib will serve 2-4 people, depending on appetites.
Where this cut truly stands out, however, is in presentation. Weighing in at roughly 2lbs and standing 2.5-3" thick, the Jorge Ribsteak has the true look of a champion. Bursting with the unique flavor that only dry aged beef brings to the table, the Jorge is a showstopper in all areas. Dry Aged for 30-35 days in our carefully controlled aging room, the amount of flavor found in this steak is hard to describe in words alone.
The Jorge Ribsteak is the perfect steak gift for a couple to share, or to send to that self-avowed ‘world’s biggest carnivore’ friend of yours. If you’re looking for the best gift to send to someone who truly appreciates high quality beef, the Jorge Ribsteak will let you sleep easy.
On the Grill:
Contrary to what you might have heard, the best way to determine the cooking time on a steak is by the thickness, rather than the weight. Use the chart below to gauge overall cooking time. We suggest using a “two-thirds one-third” rule when it comes to cooking.
2½“ – 20 minutes total; 12 and 8
3” – 25 minutes total; 16 and 9
In the Oven:
2.5” - If searing, go for a 3 minute sear on each side, then move to a preheated 350 degee oven for 18-20 minutes. Without a sear, go for a straight 24-26 minutes in a preheated 400 degree oven.
3” - If searing, go for a 3 minute sear on each side, then move to a preheated 350 degee oven for 22-24 minutes. Without a sear, go for a straight 25-30 minutes in a preheated 400 degree oven.
2011 Bodegas Volver Triga