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Dry Aged Rib Eye Roast - okay to convert to steaks? Or is that nuts?

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Dry Aged Rib Eye Roast - okay to convert to steaks? Or is that nuts?

The Dive | Dec 31, 2011 10:19 AM

I have a 4.5 pound dry aged rib eye roast. I know I can sear it and cook it slow and low in the oven for prime rib, but I am more wanting a great steak for NYE (with arugula and anchovy butter). Would it be crazy for me to break it down into three thick steaks and do the same prep (sear on stove and slow roast in oven for med-rare), or am I risking ruining $100 worth of beef? Any advice either way? It is to serve 7 people as part of a bigger, pretty rich meal. Thanks

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