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Dry Aged Ribeye, Onion Sausage and more...

Dyal_SCDyal_SC Posts: 1,893

My wife and I decided to treat ourselves tonight.  We stopped by the "Happy Butcher" earlier today and picked up a nice thick dry aged ribeye and 4 links of onion sausage.  We split the steak since it was so big.  The Happy Butcher dry ages all his rib roasts for a minimum of 21 days I believe.  Not sure how many days this one aged, but it had an incredible flavor.  It had outstanding marbelization too. 

I started by grilling up the Onion Sausage, since I wanted that cooked at a lower temp.  He makes them in his shop, and the flavor is amazing. 

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Grilled up the sausage until they hit an internal temp of 162 deg f....shooting for 160, so that was close enough.  :)  Then it was time for the Ribeye Steak.  I seasoned that down with Kosher Salt, Cracked Pepper and Cayenne Pepper.  Then brought the BGE to a dome temp of about 500 deg f give or take.

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I'm going low carb again in order to shed a few pounds, so there weren't too many carbs at all in this meal.

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The flavor of the dry aged ribeye was insane.  They have a beefy richness that is out of this world.  The onion sausage is also delicious.  I'd go back to the Happy Butcher just for the sausage alone.  The steaks are a little pricey at $16.99 per pound, but they are a nice treat every so often.  I actually have a good setup for dry aging at home, and have done it a couple times already, but I didn't have any dry aged steaks on hand tonight.  I keep intending to buy a whole rib roast to dry age myself.....may do that on payday next week.  ;)

 

 

 

 

2014 Co-Wing King

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