Easily one of my all time favourite steaks – nice marbling, thick cap, perfect age, and a bone to gnaw on.
STEAK
Steak rubbed in kosher salt, on to a wire rack and in to the fridge uncovered for 6 hours. Greased the grill with the fat cap, then a hard sear on both side. Once nicely seared moved to indirect up and away but the coals below to drip on for some smoke. Standing on the bone to protect the meat, and some foil to protect the cap while still getting gentle heat. Coals were dying, so threw a rack right on them for a final blast of heat before slicing and serving.
🥩 Prime 60 Day Dry Aged Ribsteak @dryagedmarket
🔥 Charcoal & Parrilla @charcoalchariotsbbq
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#Steak #BBQ #Grilling #DryAged #Ribeye
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