Tender, beefy, nicely charred, and perfectly medium-rare. I started with a 4-rib prime-grade prime-rib roast ("prime rib" is not necessarily "prime grade," you need to make sure it is both! – see here: http://www.seriouseats.com/2010/12/what-is-prime-rib-questions-how-to-cook-christmas-recipe-dry-aged-wet-aged.html) with the fat-cap fully intact (to protect the spinalis muscle). You cannot dry-age inpidual steaks at home, despite what some otherwise reputable sources may have told you. (See here: http://www.seriouseats.com/2013/01/the-food-lab-dry-age-beef-at-home.html).
I dry-aged it on a rack in a mini-fridge with a fan stuck in it for 61 days, flipping and rotating it every week or so. After 21 days it’ll be more tender and start to develop flavor. After 45 days, it’s super funky. After 60 days, it’s about as funky as you’ll find at any of the great NY steakhouses – more so than most. It’s aso as tender as butter. The outside gets super dry and tough, with an aroma almost like blue cheese. It must be trimmed before cooking.
prepared pancake batter (enough for about 6 pancakes)
4 strips bacon, chopped
1/3 lb. ground beef
2/3 cup shredded cheddar cheese
2/3 cup French fried onions, plus more for garnishing
sesame seeds for garnishing
1 tbsp. grill or bbq seasoning
bbq sauce to serve
1. Cook the bacon over medium heat until it is very crisp.
It’s a pan pizza that requires no kneading, no rolling, no stretching, no special equipment or experience whatsoever, just a scale, a bowl, a pan, and bit of time.
Make the No-Knead Dough
Combine dough ingredients. For each 10-inch pan pizza, I use 200 grams bread flour, 5 grams salt, 2 grams yeast, 135 grams water, and 4 grams extra-virgin olive oil. Just put it in a bowl, stir it up with your hand or a spoon until there’s no dry flour left, and let it be.