Longest month of my life. I dry aged an entire ribeye roast for 29 days, then sliced it up to 2" thick steaks. I am cooking the first one tonight, using the smoke then sear on a cast iron skillet method laid out here:
Create grilled steaks as good or better than they do in the best expensive steakhouses with this comprehensive how-to and recipe.
I'm going to do another post about the whole dry-aging process, with pics and everything, but I was just too excited about this steak. It's currently at 67F in my G2 Chubby.
Pretty freaking awesome. Best steak I ever cooked. Hands down.
These pics are of my sear. I put a cast iron pan on top of coals for 20 mins, prior to the sear. When I would flip (every 60 secs), I would move to the hotter side of the pan each time.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
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