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Dry aged prime ribeye

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    Dry aged prime ribeye

    A Canadian friend in town for tomorrow so I dropped 24.98 a pound for a couple of these babies. Any differences I would do compared to normal prime ribeyes? These have been trimmed quite a bit more than I am used to but well marbled and smell great. I have lightly salted and they are in the fridge. Planning to reverse sear to rare and then add pepper...

    #2
    I treated the same. Same thing you are going to do. Twas gifted to me.

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      #3
      Ditto. Treat them with love (smoke) and you will be well rewarded.

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        #4
        +1^.

        You're in for quite a treat! Enjoy.

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          #5
          Hope you enjoy them. Only advice I would give is keep an open mind. They will be tender, and they will likely have a little different flavor. Many appreciate the subtle flavor differences but some are put off by it. Let us know what you think...

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            #6
            They cooked faster than I had guessed they would so they slipped past rare to med rare pretty fast. But they were great. I paired with mushrooms, onions, squash all grilled, salad w homemade dressing, home made bread... I really liked them. If I could afford it I would go there every time.

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            #7
            I wasn't put off by the flavor, but I definitely wouldn't pay for it.

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              #8
              Mmmmm...Hope you got them thick?? Keep thy Themapen in hand of you got one. Don't want to overshoot those pricey steaks!

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