Smoked Dry-Aged Ribeye

[monty]

my butcher does dry-aged beef periodically and sometimes i am lucky enough to get my hands on some.

i cold smoked this ribeye the other day for 40min with hickory, then grilled it on my Napoleon (Made in Canada and better than Weber  ;D)

turned out fantasic!

[FLBentRider]

That looks awesome.

[Caribou]

Looks fantastic Monty :)
Carolyn

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[cinrds]

Thanks Monty now I need to go get some ribeye and do that.

[classicrockgriller]

beautiful piece of meat!

[monty]

beautiful piece of meat!

that's what she said!  :o

[bob_loblaw]

If you are cooking for multiple people its remarkably easy to dry age yourself.  Simply get whatever meat you want (I use NY strip) from your butcher in one large piece.  Rinse, pat dry and place in coldest part of reefer on a rack, fat side up.  When ready to eat, remove and trim any over dried areas and cut steaks to desired thickness, prepare as normal. 

I have done 4-5 lb pieces for about a week with no problems and lots of compliments on flavor and tenderness.  About to take a 10 pounder to 2 weeks starting next weekend.  I know of people who will get the whole strip, cut as they go, cover cut end with wax paper/seran wrap and said its still great a month in. 

[OldHickory]

That is a delicious looking steak, and your pics are beautiful.

[oakville smoker]

Damn that looks good
I have wet aged some sirlions for 30 days with good results
In fact I have a 30 pound slab in the fridge wet aging right now
If I only had a reefer for storage.............

[DarqMan]

A bone-in cowboy ribeye!  Nice grill marks monty.

[Tommy3Putts]

one of the best uses of the bradley is its ability to cold smoke steaks.  Ribeyes are the best.  looks awesome.