Binchotan Charcoal Dry-Aged Ribeye

For the aging chamber (ahead)

1. Spread the beef tallow over the bottom and inner sides of a large glass baking dish.

2. Press the crushed binchotan charcoal into the tallow to completely line the inside of the dish.

3. Place a small wire rack inside the dish and set the ribeye steak on top, ensuring the meat does not touch the sides or charcoal.

4. Cover the container tightly with plastic wrap and poke small holes in the wrap with a needle to allow moisture to evaporate.

5. Transfer the container to a dedicated dry-aging fridge or refrigerator and age for 7 days.

   Then 7 min of waiting

For the steak

6. Remove the aged steak from the dry-aging chamber and discard the plastic wrap.

7. Season both sides of the steak generously with coarse sea salt and freshly cracked black pepper.

8. Let the seasoned steak sit at room temperature to absorb the salt, about 15 minutes.

   Then 15 min of waiting

9. Light charcoal in a grill and set it up for direct high-heat cooking.

10. Sear the steak over high heat, flipping frequently, until a dark crust forms and the internal temperature reaches medium-rare (about 130°F / 54°C), 8–10 minutes.

11. Transfer the steak to a cutting board, rest for 5 minutes, then slice against the grain to serve.

    Then 5 min of waiting