1# ribeye on the SJG


 
Clint

Clint

TVWBB Olympian
It's been a very long while since I've had a steak, and after seeing some yesterday I grabbed a couple. I tend to prefer porterhouses, and I tend to overcook ribeyes....I'm so out of practice here but I was happy with the result. The next one is wrapped in paper towels in the fridge in my first try at dry aging.

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Seasoned both sides with Montreal Steak Seasoning and let it sit out for about 45 minutes while the charcoal came up and the potatoes cooked, then I threw it on the Smokey Joe Gold.... a full chimney brought the coals nearly to the grate. A little pecan for smoke.
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A bit overcooked but still very good.
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Looking good bud, I have found four full days is just about right with cut steaks but do five sometimes. Trim the dark fat and dried meat on the edges and let come to room temp with Kosher on them and watch as they cook a lot faster without so much water in them. Your going to like it
 
Bill Schultz said:
Looking good bud, I have found four full days is just about right with cut steaks but do five sometimes. Trim the dark fat and dried meat on the edges and let come to room temp with Kosher on them and watch as they cook a lot faster without so much water in them. Your going to like it
Click to expand...

I'm not sure Bill, I think this thing's turned :)

(2 days in----Saturday Evening-Monday Evening)

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That first pic scared me. Looked like the second steak escaped from the packaging! Glad you caught it and grilled that sucker up :D
 
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