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Dry Aged Ribeye - proper set up

MurrayG
MurrayG Posts: 28
in EggHead Forum
I'm going to give a shot at a couple of 60-day prine dry aged ribeyes for some special friends visiting central NY next week.  Still a new user of the large BGE and I don;t want to srew this up.  I have a Woo.  What are the recommendations for the set up?  I'm pouring a 1998 Mouton Rothchild to go with this so I want to do it right.
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Comments

  • nick_banich
    nick_banich Posts: 110
    One thing I'm learning quickly is don't over think things with the egg. Let me know how yours goes - I'm still trying to get a warm and fuzzy with direct when it comes to beef.
    -Large BGE since 6-13
    -Indianapolis, IN

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  • Eggcelsior
    Eggcelsior Posts: 14,414
    How thick are they? I highly recommend reverse searing the steaks if at least 1.5 inches thick.
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  • TurtleCreek
    TurtleCreek Posts: 140
    I did one a few weeks ago by cooking it on a raised grid direct at about 325 until it hit 95*
    Took it off, cranked to the fire to 575ish, lowered the grid and gave each side a sear.  Wanted to take the fire temp higher but I could see the steak temp rising as it rested because it wasn't too thick.  It was very good even though I served it with bud light ... 
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  • allsid
    allsid Posts: 492
    TurtleCreek said:
    I did one a few weeks ago by cooking it on a raised grid direct at about 325 until it hit 95*
    Took it off, cranked to the fire to 575ish, lowered the grid and gave each side a sear.  Wanted to take the fire temp higher but I could see the steak temp rising as it rested because it wasn't too thick.  It was very good even though I served it with bud light ... 
    But how did it come out regarding doneness & Color with that method?  I just did some 2.75" custom cut ribeyes tomahawk cut and they were a little over done for the price I paid.  I think I went 120ish and then seared-

    PS: Love the CSN pic-
    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
    http://grillingmontana.com
    https://instagram.com/grillingmontana

    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

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  • Eggcelsior
    Eggcelsior Posts: 14,414
    @allsid
    If you are going for medium rare, pull at 110. Something that thick has a bunch of mass and will hold onto heat a lot longer than a typical steak.

    Expect around 10 degrees in rise during the rest.
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  • allsid
    allsid Posts: 492
    Eggcelsior I hear ya-

    MurrayG I hope your ribeyes come out fantastic and you can post some photos.  
    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
    http://grillingmontana.com
    https://instagram.com/grillingmontana

    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

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  • nolaegghead
    nolaegghead Posts: 42,102
    Hotter you cook the bigger the rise.  If anything, undercook, because you can fix that easily.  Crank your oven to 250 F before you start the steaks.  Cook the meat first to give it time to rest where you can stick it in the oven to cook it more.  Use that time to put the other food that stays hot or cold out without risk of cooling or heating.  Damn, I'm sounding like Martha Stewart.  Too hammered to make sense, going to bed. ;)
    ______________________________________________
    I love lamp..
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  • porta
    porta Posts: 88
    I guess I'm the only one that googled the bottle of wine.... well done sir! However you plan to do this take pictures and share your experience.
    68% of statistics are made up on the spot.
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  • Wolfpack
    Wolfpack Posts: 3,551
    Eggcelsior said:
    How thick are they? I highly recommend reverse searing the steaks if at least 1.5 inches thick.

    +1- this is the best method in my opinion and easier to hit a perfect final product. Make sure you have a thermopen or another thermometer to get the steaks where you want them. How do you like your steaks cooked? I would also consider throwing in some wood chunks/chips- mesquite or jack Daniels flavored oak chips are two of my favorites.
    Greensboro, NC
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  • TurtleCreek
    TurtleCreek Posts: 140
    allsid said:
    TurtleCreek said:
    I did one a few weeks ago by cooking it on a raised grid direct at about 325 until it hit 95*
    Took it off, cranked to the fire to 575ish, lowered the grid and gave each side a sear.  Wanted to take the fire temp higher but I could see the steak temp rising as it rested because it wasn't too thick.  It was very good even though I served it with bud light ... 
    But how did it come out regarding doneness & Color with that method?  I just did some 2.75" custom cut ribeyes tomahawk cut and they were a little over done for the price I paid.  I think I went 120ish and then seared-

    PS: Love the CSN pic-
    CSN is my favorite band i guess .... That is the their first album cover photo by Henry Dilt.

    Pic of that method:
    photo 20130614_182441_zpse9f6fb94.jpg
     I may it again at a later date.  It was good, but not sure how good for the money.
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  • Wolfpack
    Wolfpack Posts: 3,551
    The nice thing about reverse sear is it is designed for thick steaks- cook indirect 325 to 110 and then pull the plate setter and let the grill get really hot. Sear for 60 sec/side and should come off medium rare. I think it is easier to get the grill hot than to try to cool it back down. Good luck and let us know how it turns out
    Greensboro, NC
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  • Chubbs
    Chubbs Posts: 6,929
    edited July 2013
    Eggcelsior said:

    How thick are they? I highly recommend reverse searing the steaks if at least 1.5 inches thick.

    Or TRex them if still getting used to egg. That way you don't overcook them. Give it a good sear first and then roast or slowly until your temp. Reverse sear is great method, but if you are not used to how long to sear to increase the temp your desired amount you can overshoot and have a medium well steak quicklike. Good luck
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Raymont
    Raymont Posts: 710
    +1 Trex - find it is easier to manage internal temp. Just haven't had enough experience with reverse sear I would be scared to try on a 60 day dry age. I agree be careful not to overcook a dry age. They definitely cook faster. I would pull them 5 degrees sooner than a non-dryage.

    Small & Large BGE

    Nashville, TN

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  • onelikearock
    onelikearock Posts: 115
    500 degrees direct heat 3 mim flip internal temperature 120 degrees.
    Chesapeake, VA
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  • jeroldharter
    jeroldharter Posts: 556
    If they are thick, I second the reverse sear. Here is my recent attempt.

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  • MurrayG
    MurrayG Posts: 28

    The steaks will be almost 2" thick.  I plan to take them out of the refrigerator about 45 minutes in advance.  Season with just salt and pepper. 

    How long would you expect it would take to comlete the cooking?  I guess that would depend in part the method I ultimately choose  to follow.   

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