Quick-Aged Grilled Rib Eyes

In this brilliant trick from the book Modernist Cuisine at Home, Nathan Myhrvold simulates the taste of weeks-old, dry-aged beef by marinating fresh steaks in fish sauce for three days, then air-drying them for three more.

  • Total Time:
  • Servings: 2
  • Time(Other): Plus 6 Days Marinating and Air Drying


  • Two 12-ounce, 1-inch-thick boneless rib eye steaks
  • 1 1/2 tablespoons Asian fish sauce
  • Kosher salt
  • Ground pepper

How to make this recipe

  1. In a resealable plastic bag, arrange the steaks in a single layer. Add the fish sauce and turn to coat. Seal the bag, pressing out as much air as possible. Refrigerate for 3 days.

  2. Remove the steaks from the plastic bag and tightly wrap each one in a double layer of cheesecloth. Set the steaks on a rack set over a plate and refrigerate for 3 days.

  3. Unwrap the steaks, discarding the cheesecloth. Let the steaks stand at room temperature for 30 minutes.

  4. Light a grill or preheat a grill pan. Season the steaks with salt and pepper. Grill the steaks over high heat, turning once, until well-browned outside and medium-rare within, about 8 minutes. Transfer the steaks to a cutting board and let rest for 5 minutes before serving.

Suggested Pairing

Blackberry-scented, generous Shiraz.

Contributed By Photo © Johnny Miller Published October 2012

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