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1
Make space in back of refrigerator for 7 to 10 days at a steady temperature of 38 degrees F.
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2
Remove roast from packaging and rinse well.
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3
Pat completely dry, wrap with 3 layers of cheesecloth.
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4
Place on a rack fitted inside a sheet pan in back of the refrigerator, fat side up.
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5
After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece.
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6
Place back in the refrigerator for 6 to 9 days undisturbed.
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7
Make sure to check your refrigerator for temperature accuracy prior to dry aging.
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8
Keep in bottom/back of refrigerator and if possible, a refrigerator that doesn't get opened often.
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9
Remove roast from refrigerator.
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10
Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast.
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11
Preheat a grill to medium-high heat.
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12
Slice roast into 6 (1 1/2-inch thick) steaks.
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13
Season with salt and freshly cracked pepper.
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14
Cook steaks for 4 minutes on first side, turn and cook 3 minutes more.
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15
Transfer to a serving platter.
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16
Top with Horseradish Gremolata and let rest 5 minutes.
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17
In a medium bowl, whisk butter with garlic, horseradish, vinegar, zest and salt.
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18
Stir in the parsley.
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19
Yield: 1 1/2 cups, about 10 to 12 servings
