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. From selecting the right cut and beef grade to smoking and searing on the grill, you'll be grilling up mouthwatering steaks for your family and guests in no time!
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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