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:
https://amazingribs.com/tested-recip...-steaks-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.
https://amazingribs.com/tested-recip...-steaks-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.
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