...dry aged and reverse seared were on the menu. My wife's cousin was in town this weekend from Tampa. We don't get to see him but maybe once a year and I had 2 more 42 day dry aged ribeyes left so why not?
Not many pictures, but here we go...
Simply seasoned with SPOG and onto a kettle of lump for a reverse sear. I added a split of hickory for some additional smoke...
About 120℉ IT and then the sear...
We'll call them done, time to rest...
Meanwhile, I fried off some smoked jowl, added water, and some fresh green beans and red potatoes...
Sautéed some fresh squash and Vidalia onions...
Served with corn fritters, sliced tomatoes, and cucumbers. Time to eat...
All of the vegetables were fresh and local. Steak was a little more cooked than I prefer, but was OK. My wife's cousin really enjoyed the dry aged steak and had never had one aged for 6 weeks. He commented about how he could really taste the difference...
Not many pictures, but here we go...
Simply seasoned with SPOG and onto a kettle of lump for a reverse sear. I added a split of hickory for some additional smoke...
About 120℉ IT and then the sear...
We'll call them done, time to rest...
Meanwhile, I fried off some smoked jowl, added water, and some fresh green beans and red potatoes...
Sautéed some fresh squash and Vidalia onions...
Served with corn fritters, sliced tomatoes, and cucumbers. Time to eat...
All of the vegetables were fresh and local. Steak was a little more cooked than I prefer, but was OK. My wife's cousin really enjoyed the dry aged steak and had never had one aged for 6 weeks. He commented about how he could really taste the difference...