HOW TO: Reverse Sear Smoked Dry Aged Ribeye

Level: Easy Prep Time: 10 min Cook Time: 1 hr Yield: 2 servings

Note: I used my SteakAger Pro 40 to dry age in my own home (use my code GC5 for a 5% discount on the SteakAger Pro 40, this can’t be combined with other discounts)

INGREDIENTS

• 2, 2-3 inch Dry Aged Ribeye

• 1/4 cup salt free chili powder

• 2 teaspoons Hungarian paprika

• 1 teaspoon cayenne

• 1/2 teaspoon ground white pepper

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon salt (remove if you

• use chili powder with salt)

SPECIAL TOOLS

• Instant Read Meat Thermometer

• Smoker

DIRECTIONS

1. Rub the dry aged ribeye thoroughly and wrap tight in plastic wrap. Place dry aged ribeye in fridge for an hour to let the spices penetrate

2. Get the smoker fired up to 225 degrees. Use a combination of your favorite wood

3. Place the dry aged ribeye on the grate for 45 minutes. At the end of 45 minutes, the ribeye should reach an internal temperature of 125 degrees

4. About 15 minutes before the time is up, fire up the gas or charcoal grill to about 550 degrees

5. Remove dry aged ribeye from the smoker, allow to rest 5-10 minutes

6. Sear ribeye quickly (1-2 minutes per side), internal temperature will increase to 130-135 a perfect medium rate

7. Serve immediately

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