Smokey Prime Dry Aged Ribeyes


 
Tommy B

Tommy B

TVWBB Pro
I got a coupon in the mail for the local butcher shop. I normally don't go in because prices are a little outrageous. I picked up two Prime dry aged Ribeyes. $18.99/lb! Not something I can afford every week but man they were good. They fresh slice them to your specs when you go in. I cook them as I always do. WSM at 185 degrees until internal temp is 115 degrees. Finish them on high heat until 135 degrees internally. Perfect every time! The reverse sear makes for a tender steak but the dry aged steaks took it to a new level! Sorry for the poor pictures.

I did get a retweet from Weber on twitter!





 
I agree prime grade is too expensive to eat on a daily basis but 2-3 times a month they sure are tender and tasty and your cook looks outstanding.
 
Fantastic looking steaks. We have a place like that here in Durango. Only get steaks from there on special occasions.
 
That. Looks. Delicious! Great job on quality meat. Love to see the inside there, but I understand the speed to get it in your stomach.
 
Luke P said:
That. Looks. Delicious! Great job on quality meat. Love to see the inside there, but I understand the speed to get it in your stomach.
Click to expand...

Yea after eating I realized I hadn't even taken a picture of the full meal on the plate.... I was a little excited to eat I think!
 
Freaking beautiful!!
Steak **** for sure.
I do mine exactly the same way with a bit of maple or oak, I just pull mine a bit shy of rare.
Did a 3-pounder last weekend that was literally the best steak I have ever had.
 
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