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Aged Bone In Ribeye 28 Days - On Mini

Grillin & ChillinGrillin & Chillin Posts: 733
edited 10:47PM in EggHead Forum
Hi Everyone
I wanted to share the Friday nights dinner for the wife & me. I bought a 28 day dry aged Ribeye from our local gourmet meat market and asked for a 2 inch cut for the wife & I to share (we like to share dinners sitting next to each other). It was a bit pricey compared to regular Ribeye but Friday is our date night so it's a special treat. I used Weber Chicago style seasoning. Soaked some Alder chips. Got the Mini to 500 and cooked about 7 minutes a side. I really was just going by internal temp after flip more than the time. We pulled it off @ 127* and let it rest for 5 minutes covered before cutting into it, with sides of mashed potatoes, gravy & salad. It was a great steak! Tonight I am doing a comparison Baby Back Rib night for the wife & In-Laws. I will post that ASAP. I have 3 slabs of BB Ribs weighing in at 8.69lb's total. I am using Bone Suckin Rub & Sauce on one slab, Blues Hog w/D.P. Dust & the 3rd with my traditional Paul Prudhomme's BBQ Magic with Sweet Baby Ray's. I hope everyone has a GREAT weekend of Grillin & Chillin!!


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I am Hungry all over again just looking at these photos. Gotta get started on those ribs!
BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997

Comments

  • Mr HollowayMr Holloway Posts: 2,034
    Great looking meal. That is a nice piece of steak :)
  • SSN686SSN686 Posts: 3,251
    Morning Grillin & Chillin:

    That is the way a piece of meat is supposed to look...FANTASTIC! Of course now I have to get a new screen after trying to take a bite out of this one! :laugh:

    Have a GREAT day!

       Jay

    Brandon, FL


     

  • krickskricks Posts: 244
    Yum! I'm doing 2 of my dry aged ribeye's tonight. Just did lunch cruising Costco and I'm hungry!
  • thailandjohnthailandjohn Posts: 952
    Great looking steak......and at that price, you sure don't want to mess up
  • krickskricks Posts: 244
    don't hit the back button don't hit the back button
  • MickeyMickey Posts: 18,932
    You did SOOOO good with that.
    WOW.... can't think of words......
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). 

  • Tarpon65Tarpon65 Posts: 177
    Beautiful dinner. I love dry aged beef, unfortunately I don't get the chance to eat it often enough.
  • RRPRRP Posts: 22,604
    then why not dry age some yourself? I aged these 45 days and this rib eye sub-primal was less than $7 a pound.
    IMG_1466.jpg
    L, M, S &  Mini
    Re-gasketing America one yard at a time

    Ron
    Dunlap, IL
  • highpresshighpress Posts: 694
    G&C,
    that is an awesome looking ribeye. Fantastic, very nice! FYI, i don't think 15.99 was a bad price at all. I think our local butcher carries aged ribeye for either 20 or 25 per lb, can't remember. Most of our grocery stores ribeye is 12 or so a pound. Anyways, looks really damn good. thanks for sharing.
  • FluffybFluffyb Posts: 1,815
    What a great looking steak! As highpress said, I don't think that is a bad price either. Think what you would have paid in a steakhouse for that bad boy! I have got to get a mini, on the wish list.
  • thechief96thechief96 Posts: 1,908
    That steak looks perfect. Like you I have taken out the tape measure before the cook. ;) I never did this before the egg. :laugh:
    Dave San Jose, CA The Duke of Loney
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