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21 Day Dry-Aged Tomahawk

mneeley490

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This started out about 3+ lbs, but after drying and trimming, came to about 2.5. I used Sausagemaker Dry Wrap, which in retrospect I should have gone with an Umai bag, as those don't permanently adhere to the meat. Trimming was tricky on this with all the bones and angles.
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Dry brined with some kosher salt and started the reverse sear process in the oven at 225° while I fired up the coals on the Weber.
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You can see in this pic how the salt dissolves into the meat, but not the fat.
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Forgot to get a shot on the grill, there was some flames and smoke to contend with from the fattiness of the ribeye, but here is the end result. Dusted with a little Montreal Steak seasoning before putting to the coals.
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I brought it up to about 105° IT, then seared to a perfect medium. It was actually more pink than some of these pics indicate. This 1st pic looks like it was initially cooked sous vide.
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Some fresh, local corn and cheesy potatoes to round things out. Something about dry-aging seems to make the meat more moist somehow. Seems like a contradiction in terms, but I can't argue with the results. This steak fed 3 adults, and was more than enough. Just wish our dog was still around to enjoy that big bone. She would have loved it.
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Sowsage

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All of it looks good! My kind of meal!
 

chilerelleno

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Hell Yeah, looks fantastic! 😍
I'm salivating hard checking those pics out.
Nice work.
 

MJB05615

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Looks great and perfectly cooked! From all I've ever heard, dry aging is an excellent way to go and it makes the meat so much better as you said. Nice work.
 

gmc2003

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Great looking meal. Nicely done on that dry aging.

Point for sure
Chris
 

smokerjim

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that's one excellent looking meal , bet it tasted even better!
 

Bearcarver

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Awesome!!
Nice Work Mneeley!!
Like.

Bear
 

SmokinAl

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That is a delicious looking meal!
Al
 

mneeley490

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Delicious! Do you prefer dry aged?
I do, when the cut is large enough to withstand the shrinkage from moisture loss and then the trimming of the dry outside surfaces. It gives the meat a more beefy taste, and as I added above, it weirdly seems to have more juices when cooked, instead of less.
 

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