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HELP NEEDED from the steak gods dry aged prime ribeye's

Firemanyz
Firemanyz Posts: 907
edited May 2014 in EggHead Forum
Ok so here's the story I went to wegmans looking for a whole tenderloin and left with 2 prime dry aged ribeye's for me and my wife. The kids will get just a regular ribeye.

So I need some cooking tips for these as I do not want to mess them up. First let's start with seasoning is salt and pepper best or nothing? Next do I sear in a castiron skillet right on the coals then finish on the rack or switch the order? What is the best temp to cook them too? Thanks
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  • Firemanyz
    Firemanyz Posts: 907
    edited May 2014
    I forgot to add that they are each 1 pound.
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  • Firemanyz
    Firemanyz Posts: 907
    image
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  • grege345
    grege345 Posts: 3,515
    Salt and pepper with some EVOO is a great go to seasoning. You want the steak to be the star. I'm a reverse sear guy and have had nothing but great results. Slow cook @250-275. Take temp to about 125. Remove from egg and let her get up to 600 or so with cast iron on grate w/o plate setter. Sear for 45 seconds per side. That should get you to 130-135. Make them all the time and its a house hold favorite.
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • FATC1TY
    FATC1TY Posts: 888
    I'm in the EVOO and course salt and fresh ground pepper.

    I do a HOT, like 900* sear, 45* turn, flip, 45* turn, and pull. Get the grill down to around 350-400 and then I finish them out raised on the grid until they are 125* and pull it.
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
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  • Firemanyz
    Firemanyz Posts: 907
    Direct or indirect?
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  • WeberWho
    WeberWho Posts: 11,527
    Direct

    Keep a close eye on it. Dry aged meat cooks much faster
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • grege345
    grege345 Posts: 3,515
    Indirect for first part of cook. Not to knock @FATC1TY‌ cuz there are many great ways to do steaks. I prefer reverse sear cuz it is way faster to bring temp in egg up rather than down after the traditional sear method.
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Firemanyz
    Firemanyz Posts: 907
    Thanks for the ideas not sure what way I'm going to go but I'm leaning towards the reverse sear method. After they are done I plan to let the egg cool down a bunch then put a whole packer on to cook.
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  • RRP
    RRP Posts: 26,455
    Steaks that size are a perfect candidate for a 1 hour hot tub and then just a simple high heat direct sear! Keep in mind that dry aged steaks cook a lot faster!
    Re-gasketing the USA one yard at a time 
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  • grege345
    grege345 Posts: 3,515
    If you have a side burner just sear them in cast iron pan on that. Then you'll never have to worry about cooling the egg down. You may want to put some extra lump after the steaks are pulled. Gonna be a long day of cookin
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • FATC1TY
    FATC1TY Posts: 888
    grege345 said:
    Indirect for first part of cook. Not to knock @FATC1TY‌ cuz there are many great ways to do steaks. I prefer reverse sear cuz it is way faster to bring temp in egg up rather than down after the traditional sear method.
    Hey, everyone does it a little different. I have no issue cooling down the egg, with the time it allows the steak to rest a bit, and I can get the grid raised up. Gives you a great seared steak, perfectly done, and presentation looks perfect with the sear.
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
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  • Firemanyz
    Firemanyz Posts: 907
    Thank everyone the time has come I'm getting ready to light the egg. I think I'm going to go the reverse sear route.
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  • nolaegghead
    nolaegghead Posts: 42,109
    RRP said:
    Steaks that size are a perfect candidate for a 1 hour hot tub and then just a simple high heat direct sear! Keep in mind that dry aged steaks cook a lot faster!
    I used to be in the reverse sear camp, but it just takes more work than I think it's worth.  I'll hot tub if it's thicker than and inch, but either way, I just grill it (hot) and pull it off about 7F below my target temp.  Then let the steaks cool on a wire rack for a few minutes and then loosely cover with foil until I can plate.
    ______________________________________________
    I love lamp..
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  • Firemanyz
    Firemanyz Posts: 907
    edited May 2014
    @nolaegghead‌ you made me change my mind. I'm going direct raised no sear. Also since I'm going your route it won't take as long to cool to get the whole packer on after dinner.


    Here are the pics of the three steaks. Just look at the difference between prime and choice. imageimage
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  • Firemanyz
    Firemanyz Posts: 907
    They are getting ready to get some pink sea salt and fresh pepper with a light coat EVOO. Doneimage
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  • grege345
    grege345 Posts: 3,515
    They are fine lookin steaks
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Firemanyz
    Firemanyz Posts: 907
    Hope they taste as good as they look.
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  • grege345
    grege345 Posts: 3,515
    They will be. What temp you shooting for
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • nolaegghead
    nolaegghead Posts: 42,109
    edited May 2014
    Cook 'em hot.  You get the maillard reaction on the surface of the meat over 300F and up....but you have to power out the water (limits the temp to 212-ish F).  I don't think you need to go raised, but if you do, get that egg to about 600-700, otherwise 500 F is fine).   The hotter you cook, the more the raise. Also, the thicker the steak, the more the raise.
    ______________________________________________
    I love lamp..
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  • Firemanyz
    Firemanyz Posts: 907
    Almost there @ 119 degrees look yummyimage
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  • Firemanyz
    Firemanyz Posts: 907
    Here is a pic of my wife's plate. Thanks to everyone for advice. They were worth every penny and I WILL be buying them again. image
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  • RRP
    RRP Posts: 26,455
    Ahhhh, another bro hooked on dry aged beef! If paying $26.99 a pound isn't a problem then more power to you! OTOH dry aging your own beef is not rocket science and once you start dry aging your own 12 to 18 pounds sub primals you can enjoy those steaks on a regular basis far FAR cheaper.
    Re-gasketing the USA one yard at a time 
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  • Firemanyz
    Firemanyz Posts: 907
    @RRP $26.99 is a problem but I figured my wife was worth it. Also I had never had dry aged beef. I think I will be looking for a small dorm fridge to do my own dry aging. I will go back and look for some of the old topics for ideas. I don't see prime beef often so was wondering what prime ribeye should cost. Anyone have an idea?
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  • SenecaTheYounger
    SenecaTheYounger Posts: 368
    edited May 2014
    Don't use a dorm fridge. Buy a used full-sized if you must.

    And you do not need prime grade. Choice dry aged is not a compromise.

    When you go back to the butcher, tell them the steaks were great, but that they should try going further than just the 14-21 days.

    An aged steak should make you question your sanity when you look at it.
    -------------------------------------------------------------------------------------------------------------------------------
    Copia ciborum subtilitas impeditur

    Seneca Falls, NY

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  • FATC1TY
    FATC1TY Posts: 888

    SenecaTheYounger said:
    Don't use a dorm fridge. Buy a used full-sized if you must. And you do not need prime grade. Choice dry aged is not a compromise. When you go back to the butcher, tell them the steaks were great, but that they should try going further than just the 14-21 days. An aged steak should make you question your sanity when you look at it.
    I've bought some dry aged strips from Whole Foods once that the people around me gave me an odd look. The outer edge of the steak was that really red, almost black sheen, and had that amazing concentrated.... funk. Man they were so good.

    We buy dry aged grass fed beef for burgers that blow people out of the water when they come over expecting the same ol' same ol burgers.
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
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  • RRP
    RRP Posts: 26,455
    Firemanyz said:
    @RRP $26.99 is a problem but I figured my wife was worth it. Also I had never had dry aged beef. I think I will be looking for a small dorm fridge to do my own dry aging. I will go back and look for some of the old topics for ideas. I don't see prime beef often so was wondering what prime ribeye should cost. Anyone have an idea?

    "Wife was worth it!" GREAT COVER, buddy! Skip the dorm refrig - those cool, but don't remove moisture as released during dry aging.
    Re-gasketing the USA one yard at a time 
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  • WeberWho
    WeberWho Posts: 11,527
    A spare beer fridge is a good candidate for dry aging.
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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