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Dry Aged Ribeye - Advice

As a new user of the BGE, I would welcome some advice as I'm going to prepare some dry-aged ribeye steaks.  60 days and just under 2" thick.  Also pouring a 2000 Mouton Rothchild so I do not want to screw this up.


I have a large BGE.  Just purchased a large adjustable rig combo from the Ceramic Grill Store.    Still trying to figure out the BGE. 


  • SpaightlabsSpaightlabs Posts: 1,887
    edited July 2013
    Do a search for reverse sear. Almost Impossible to screw it up. Go to 110 internal, pull em off and foil em until you get to 700 . For a 2 inch steak I'd sear 60 to 90 seconds a side, let em rest for a couple minutes and dig in
  • smaksmak Posts: 142
    From my experience dry aged steaks cook much faster so keep a close eye.

    I'd read up on the TRex method or reverse sear (opposite of TRex). Either should work fine.

    Leesburg, VA
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