At home, 65 Day Dry Aged Prime Ribeye Roast.
I used my at home dry aging processes to dry age this 5 bone ribeye roast and then cut it up and smoked it on the big green egg.
Here is how I did it:
Cut and then season the steaks with salt, pepper and steak seasoning. You can use whichever steak seasoning you like ( or leave it out ). I use Montreal Steak Seasoning. Let the steaks sit with seasoning for 15-20 minutes.
Set the BGE to 225-250 and put the smoke plate on. Add some wood for the smoke.
Make sure temperature is set between 225-250 before you put the steaks on.
Put steaks on and continue to flip every 6-8 minutes.
I pulled the steaks a little late and would suggest you take them off around 120ish.
Take the smoker plate out and open up all of the vents to get it as hot as you can. I tend to sear between 550-600 degrees.
Once you hit 550-600, sear the steaks.
One minute sear and then a quarter turn for another minute.
Repeat that on the other side.
Pull the steaks after a total of 4 minutes of searing. The hotter the BGE is, the quicker you want to be.
At the last minute, add your steak butter.
Pull and rest for 5-10 minutes.
Serve.
Remember, in most cases you want your steak to be about 130 degrees internal temperature for a nice medium rare. Probe the meat often to make sure you are close to this temperature.
Enjoy!
