California Reserve Dry Aged Jorge Ribsteak
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!
USDA PRIME: these Jorge Ribsteaks are graded USDA Prime, the top tier of quality in the US.
HOLSTEIN CATTLE: The Jorge is cut from Holstein Cattle, raised in California predominantly in the SE corner of the state. The size (diameter) of Holstein steaks will be smaller than the Angus which will allow for a thicker steak.
SHIP FRESH: We cut these steaks fresh the day we ship out, and once they are received they are good for 4-5days in your refrigerator, or 6-7months in the freezer.
DRY AGED: Before these were processed into steaks, these Jorge Ribsteaks were Dry Aged for 30-35days.
For the Jorge Ribsteak, there are a number of options for cooking, and all are easy, so you can choose what is most familiar to you.
On the Grill
Most BBQs will cook in the range of 500 to 550 degrees, so for this we will assume that range. Preheat the grill, and when ready place steak on the grill diagonally to the grill rack. Cook for about 6 min, then reverse the diagonal for another 6 mins. This will give you those cool looking cross hatch grill marks. Then turn over the steak, and finish it for about 6/7 mins depending on level of doneness preferred. 18 minute total will give med/rare; 20 min will be just below medium. This is a steak that will present beautifully even cooked into medium, so suite your preference.
Pan Sear / Oven Finish
Preheat a pan (cast iron or Teflon are both fine) to high. Use a LITTLE bit of oil or butter to keep the meat from sticking; another alternative is simply put a THIN layer of salt in the pan-any of these will work. Sear each side for about 3-4 minutes (consider a splatter shield), the place in a roasting pan with a rack and move to a preheated 350 degree oven. Bake for 20-25 min at the 350 temp, no need to turn the steak during this process. If you use a thermometer, an internal of 120 degrees will finish med/rare. Remember, the steak will continue cooking after out of the oven by up to another 5 degrees, so if you are aiming for more rare, plan accordingly. This method can also be accomplished on a grill. Use the grill to do the sear then transfer to the oven; or keeping with the grill, move the steak away from the flame to an indirect position. This works just as well, but is much more difficult to judge actual temperature, so keep an eye on it.
Of the 3, this is by far the simplest. Preheat the oven to 400 degrees. Place steak on a rack in a roasting pan; and when ready, place on center oven rack in middle of the oven. Cook all the way at 400 degrees; med/rare will take about 25-30 minutes. Judge the time according to what you are used to, as some ovens will cook hotter or cooler than others. Either way, it’ll be in the 30 minute range.