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1st Attempt Dry Aged Tomahawk Ribeye

TEXASBGE2018
TEXASBGE2018 Posts: 3,831
in Beef
I've never had a tomahawk ribeye before. Last weekend I went to Kroger and picked up a little over 2pound, 2" thick tomahawk ribeye. Salted and sat on a drying rack in the fridge for 7days.

It was a long day lookin for media room furniture which was a futile effort. Tonight I tuned the egg to 225, plate setter on and did a reverse sear until 120. Sliced off a little end piece for SWMBO as she won't eat steak medium rare. Removed the steak and platesetter, opened the vents and kicked it up to 600. 1min per side until IT was 130, let rest 10min.

It was a long day so just served it with some simple roasted garlic smashed potatoes. Sorry the plated pic sucks, it was a long day. Will def try this again and was good eats. Thanks fur lookin...



Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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Comments

  • Gamecockeggman
    Gamecockeggman Posts: 1,336
    You ate good.  Nice job 
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • lousubcap
    lousubcap Posts: 34,077
    edited October 2020
    I'd hit it.  Great cook.  But I'm with SWMBO regarding the finish temp.   B)
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Wolfpack
    Wolfpack Posts: 3,552
    Great cook- good way to kick off the new job. 
    Greensboro, NC
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  • RRP
    RRP Posts: 26,067
    Looks fine, but personally at only 7 days you really had very little benefit called dry aging. 21 to 28 days is norm, but lots of us like 35, 45 or longer.
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  • lousubcap
    lousubcap Posts: 34,077
    edited October 2020
    @RRP - upon further review, given he was 7 days with a 2" steak I would guess that that time interval has more impact than  7 days on a 7 rib primal but I defer to those who have years of experience with this process.
    Thoughts?  
    BTW- I cheat and dry brine steaks for around 2-3 days.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    I really wasn’t trying to dry age it. I watched good eats reloaded and Alton Brown likes to salt his steaks and let them sit for 24-48hrs. I had a hectic week so it was mostly just that I forgot or didn’t have time. I do plan on aging some for around 30-45 days soon.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • caliking
    caliking Posts: 18,943
    Nice cook 👏🏾👏🏾

    I lack the patience and organizational skills for few-several weeks of dry aging. Did it once. The 3 day rest in the fridge is more my speed. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Photo Egg
    Photo Egg Posts: 12,134
    lousubcap said:
    @RRP - upon further review, given he was 7 days with a 2" steak I would guess that that time interval has more impact than  7 days on a 7 rib primal but I defer to those who have years of experience with this process.
    Thoughts?  
    BTW- I cheat and dry brine steaks for around 2-3 days.  FWIW-
    I agree, it has to help.
    Might get little if any tenderness benefit but it has to pull some unneeded water weight out of the steak.
    Thank you,
    Darian

    Galveston Texas
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