Pulled my last two Dry Aged Rib Eyes out of the chest freezer. I gave them a liberal coating of Big Poppa's Double Secret Steak Rub...
Put the flame zone drip pan in and set it to 600F...
Steaks were seared for 7 minutes until the Thermapen read 125F. There is usually a rise of about 5F after you take them off so that will place them at 130F...
After they rested...
I did not get an interior shot but they were between medium rare and rare. That is just the way I like them. There was a nice crust to the steaks and a great beefy flavor. They were topped with Balsamic vinegar mushrooms with melted blue cheese.