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Dry Aged Ribeye & new gasket

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highpress
highpress Posts: 694
edited November -1 in EggHead Forum
Well my father-in-law is visiting, so i decided i would treat him to the last of our 21 day aged ribeye. I must say, I think they were the best ones yet. I lowered my temp while searing, to about 500-550, and i think it turned out much better. Normally i sear steaks at 650, but last time there was too much char. This time they were perfect...

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Searing...

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Off the egg, then will go back on to roast at 400

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Should have taken off about 3 mins earlier... To me this is more "medium" than "medium-rare" which is what i was going for...

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Your plate.


About 2 weeks ago i put on a rutland gasket... Here's a couple pics..

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Tools of the trade..(the misc hand tools and hammer are to tighten/readjust bands)

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Old....

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CLeaned, using copper scour pad and acetone

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Almost finished...

Ok so for some reason i forgot to take pics of the finished gasket... :blush: Once the gasket was completely installed I closed the dome lid and let the egg sit for 24hrs so gasket seal would set-up, then lit a 350* for about an hour or two. Also took a torch to gasket to burn off loose fibers. I think the gasket it fantastic...
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  • RRP
    RRP Posts: 25,897
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    Jimmy,
    your dry aged rib eyes look great - I'm now on day 32 of a rib eye sub-primal for which I intend to go 45 days.

    BTW - too late now for your gasket, but for sake of those who may follow - you can get a thicker, and wider coverage like this:
    IMG_0383.jpg

    by merely compressing or "bunching" it back into itself like this visual:
    IMG_0317.jpg
    Re-gasketing America one yard at a time.
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  • toothpick
    toothpick Posts: 154
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    Thanks to you both for posting the pics of the gasket. Ron, I've gotten my Egg all cleaned up, but have yet to get up the courage to slap down the new gasket. I've been cookin' "nekkid" for a couple of weeks. Eager to get it installed.

    Oh and that dry aged beef looked awesome. Mmm.
    www.grillknuckles.com
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  • Little Chef
    Little Chef Posts: 4,725
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    Now that is the perfect exterior for a steak....IMO! I don't care for all the charcoal sear. Nicley done! Hope the FIL enjoyed!! There are a couple gasket posts tonight as well....perhaps you can tag this post to them?
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  • highpress
    highpress Posts: 694
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    Ron,
    Allthough the pic doesn't show it, i did exactly what you said. I searched the forum before installing and found your previous posts about bunching up the gasket. When i put the gasket on, i bunched it up so it would cover the entire ceramic part of the egg. Turned out quite well. Maybe i'll try to get a shot of the finished gasket close up. I was kind of sloppy with spreading the silicon, but wasn't too worried about to be honest.
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