Jerome D.
TVWBB All-Star
Here are some photos of a couple of recent steak dinners. The first set of pics are of some dry aged rib-eyes that I cooked for my dad's birthday. The second set are of some chuck-eyes that I grilled for just a regular weekend dinner.
First up are the dry aged rib-eyes. The seasoning was pretty basic - just kosher salt, Tellicherry black peppercorns, and grains of paradise. For a little smoke flavor, I added a foil pouch with a handful of apple wood pellets.
The steaks were cooked reverse-sear on the old red Performer, using Wicked Good lump as the fuel. I'm happy to report that my dad really enjoyed his birthday steak. Dry aged beef ain't cheap, but worth the extra $$$ on special occasions when you're not feeding many people.
Up next are the chuck-eyes. These were at the opposite end of the price spectrum compared to dry aged rib-eyes, having bought these for a very cheap price at Wegman's. They were sold as mini roasts, which I sliced into 4 thick steaks.
The beef was seasoned with Kosmos Q Cow Cover, and cooked reverse-sear with a smoker pouch of sugar maple pellets. I've never met a chuck-eye I didn't like -- what a great cut of steak this is! It'll be a sad day when chuck-eyes go up in price.
First up are the dry aged rib-eyes. The seasoning was pretty basic - just kosher salt, Tellicherry black peppercorns, and grains of paradise. For a little smoke flavor, I added a foil pouch with a handful of apple wood pellets.
The steaks were cooked reverse-sear on the old red Performer, using Wicked Good lump as the fuel. I'm happy to report that my dad really enjoyed his birthday steak. Dry aged beef ain't cheap, but worth the extra $$$ on special occasions when you're not feeding many people.
Up next are the chuck-eyes. These were at the opposite end of the price spectrum compared to dry aged rib-eyes, having bought these for a very cheap price at Wegman's. They were sold as mini roasts, which I sliced into 4 thick steaks.
The beef was seasoned with Kosmos Q Cow Cover, and cooked reverse-sear with a smoker pouch of sugar maple pellets. I've never met a chuck-eye I didn't like -- what a great cut of steak this is! It'll be a sad day when chuck-eyes go up in price.
