Now I trimmed them tomahawk style because there was a good bit of fat on the ends, and some of the molded hard shell was still visible.
For this cook I did the reverse sear method. Cooking at 225* until the steaks are 125* in the center (rotating them when the IT is 90*). The steaks were seasoned with only Course Salt, and Fresh Cracked Black Pepper. Really wanted the flavor of the dry aged beef to shine through!
My Indirect setup, lower rack holds two firebricks.
I know I didn't fill the firebox very full, but I had just cleaned it all out and threw a couple hand fulls of large pieces in a new bag for this cook. I will be filling it up next weekend when I cook two Boston Butts. But this was enough charcoal to get me thru this cook.
First part of the cook is done
Steaks resting while the cooker gets up to 500*
Finally all seared off, I put a little squeeze butter on them to add some richness (not that ribeye needs it) at the end while they're resting and tented them with foil for about 5 mins while I got the plates and other stuff ready.
And last but not least, The final product (Insert drumroll here..........)
I wanna say a big Thank You to my Grandpa for dry aging this at his home and driving my love for BBQ and meat :cheers: