Piece 1: 60 day dry-aged ex dairy ribeye – 1kg
Piece 2: 45 day dry-aged bone in sirloin – 2kg
I cut the ribeye in half, and used a hacksaw (new blade) to cut the sirloin into three pieces.
Salted on all sides and then into the fridge for thee days, uncovered on a rack.
Cooked using a bed of cherry wood, followed by two chimneys of oak lump charcoal. Seared then offset.
Two small oak chunks added to provide some smoke.
20 mins resting.
by S2the_A_M
1 Comment
Whoa, that beef has amazing color raw. Not that the finished product doesn’t look great, but I’ve never gotten beef like that.