Smoked Dry Aged Ribeye
Have you ever had dry aged beef? It's some of the most flavor and tender meat you'll ever have the chance to sink your teeth into. I always thought you could only get dry aged beef by ordering online, but Albertson's on Broadway and Albertson's Market Street have dry aged beef in the store!
Servings 2
Calories 473kcal
Ingredients
- 16 oz ribeye dry aged (I used two 8 ounce ribeyes for this)
- ½ tbsp black pepper fresh ground
- ½ tbsp kosher salt
- ½ tsp garlic powder
- Oak Wood for smoker
Instructions
- Combine the rub ingredients in a small bowl and then sprinkle onto the surface of the ribeyes. Use your hands to rub the seasoning into the meat. Let it rest for a minute, and then apply another light layer of rub.
- Setup your smoker to smoke at 225 degrees using indirect heat.
- Place the steaks directly on the grill grate, and let them smoke until the internal temp hits 110 degrees. Approximately 40 minutes.
- Remove the steaks from the smoker and adjust the temperature to cook as hot as possible. My smoker gets up to about 460 degrees.
- Return the dry aged steaks to the smoker and let them cook until the internal temp hits 125-130 degrees. I flip the steaks after about two minutes at high heat, and then let them finish, but you don't have to flip.
- Let the steaks rest for five minutes before slicing. Guaranteed to be the best steak you've ever tasted.
Notes
I purchased these dry aged ribeyes at Albertson's on Broadway.
Nutrition
Serving: 8oz | Calories: 473kcal