52 Day Dry Aged Prime Ribeye on the SmokeFire

[SteveF (Alpine)]

This was a whole 17 pound prime ribeye that we dry aged for 52 days in an umai dry aging bag. Using PB competition blend pellets, we started at 600 degrees to get our cast iron “insert” up to temp. Tossed on the steak, flipped her four times about every 60 seconds, then moved to the top rack, reduced heat to 200 and let her finish. Pulled at 125 internal temp. Served with some simple zucchini and smashed tri-color baby potatoes:

 

[Ken Barth]

Nicely done! Looks delicious!

 

[Timothy F. Lewis]

Nice!

 

[Cliff Bartlett]

Wow, bet that was worth the wait!

 

[Michael C.]

Wow nice steak !!!!!

 

[SteveF (Alpine)]

Thanks everyone, well worth the wait. It was hard at first, but got a little easier every day. Next one will be a whole brisket or bone in ribeye!