1 bone ribeye aged 2 weeks (Dec ’22)

This was a 2 week aged rib roast 3 years ago. 3 bone 7 lb. After trimming the age off (the aroma is intoxicating) and cutting steaks 1 bone thick a bit over 2 lbs each. It's perfect for grilling a ribeye right: bone down first. That's rib meat. You want rib meat to hit 200°f so the collagen breaks down into gelatin, same as brisket and like cuts. You'll let that cook a good while, could probably prove it. Then fat side down, as in the video. I caught that shot perfectly as the fat dripped into the flames and flared up. I'd use that as an intro. So the fat side gets the same treatment as the bone side, as I love a good, crispy, juicy, salty fat crunch and it's hard to get that on a thinner ribeye with a regular cut that can't stand on end. You want the eye of the rib to hit medium rare, which is 125-135°f. Steak juices in lean meat is water and evaporates out of the meat, as opposed to the connective tissue and fat which is collagen which needs a temp of 180-210 to break down into gelatin, but becomes dry at 212°f, which is boiling temp (that's why you don't boil soup/stew) The best part about cooking a (1 bone but you can stand thinner ones with a rotissrie) ribeye on the sides first is it makes sure the flat sides are dry and you get an amazing sear when you lay it down, with little risk of overcooking I might add. All in all, those were the best 3 steaks I ever ate and this is my 4th winter doing this. I shared a short video of it grilling last night as I bought another rib roast yesterday and was asking a friend if he wanted one. I had to send him the vid and damn had to share here.