California Reserve Dry Aged "Jorge" Cut Ribsteak

California Reserve Dry Aged "Jorge" Cut Ribsteak

Named after one of our favorite Spanish Wine Importers, Jorge Ordoñez, this Ribsteak is a full rib cut from the chuck end of the Dry Aged Prime Rib. A dramatic and flavorful option for serving parties of 3 to 4 people.
Size:
36oz (approx)
Price:
$68.00
OR

In Bryan's Words

For all other intents and purposes, this is a Bone-in Ribsteak, with a few specific details. Cut only from the chuck end of the Rib, the Jorge steak has a large amount of the Ribeye "Cap". This also means that it has a large amount of internal fat (in addition to marbling). 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 2-2.5lbs and standing 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 these steaks is hard to describe in words alone.

Any time I'm asked the question, "what the best gift for a meat lover?", or even better, "What the best gift for a carnivore", my answer is always the Jorge. Unforgettable flavor and presentation simply can't be beat. And of course, buying these would also be a gift for me - think of how many people you'd please with the gift of great steaks!

Cooking

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.

On the Grill:

1” – 8 minutes total; 5 and 3

1¼“ – 9 minutes total; 7 and 3

1½“ – 14 to 15 minutes total; 10 and 4

2” – 15 to 18 minutes total; 11 and 5

2½“ – 20 minutes total; 12 and 8

3” – 25 minutes total; with such a thick cut you can really get creative here, and grill on all four sides. Turn the steak in a constant direction, and go 7 minutes on the first and second side, then drop to 5 minutes for the final two sides

On the Stovetop:

1” – 8 minutes total; 5 and 3

1¼“ – 9 minutes total; 7 and 3

1½“ – 14 to 15 minutes total; 10 and 4

2” – 15 to 18 minutes total; 11 and 5

2½“ – 20 minutes total; 12 and 8

3” – 25 minutes total; with such a thick cut you can really get creative here, and cook on all four sides. Turn the steak in a constant direction, and go 7 minutes on the first and second side, then drop to 5 minutes for the final two sides.

Sear/Oven Finish:

1” – 2 min sear on each side, then preheated 350 oven for 10 min

1¼“ – 2 min sear on each side, then preheated 350 oven for 12 min

1½“ – 2 min sear on each side, then preheated 350 oven for 15 min

2” – 3 min sear on each side, then preheated 350 oven for 15-16 min

2½“ – 3 min sear on each side, then preheated 350 oven for 18-20 min

3” – 3 min sear ; sear 4 sides; preheated 350 oven for 12-15 min

In the Oven:

1” – set oven to broil, following grilling info

1¼“ – set oven to broil, following grilling info

1½“ – set oven to broil, following grilling info

2” – preheated 400, 20-25 min

2½“ – preheated 400, 24-26 min

3” – 3 preheated 400, 25-30 min

Wine Pairing

2011 Bodegas Volver Triga

Country: Spain

Region: Alicante

Varietal: Monastrell

Color: Red

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