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Old 09-06-2013, 08:00 PM   #1
Babbling Farker

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Join Date: 07-03-12
Location: Yorktown
Default 45 day dry aged ribeye on the kettle (pics)

I used the Umai dry age bags to dry age a choice ribeye subprimal for 45 days. I trimmed and portioned out steaks and I froze them. Today I wanted to do some steaks up, so i pulled them out and did them on the kettle. I also did sauteed onions, grilled zucchini and squash and roasted potatos.

Had the potatos on for a while, did the veggies up while I had the ribeyes going for a reverse sear.

Plated pictures. Had some french onion dip on the potatos (great suggestion by the roommate)

Sliced the steak in half and was greeted by this

Gratuitous fork shot. You can see where I let one side go a little bit too long but still ended up with a great steak.

Thanks for looking.
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