Ok dry age steaks and garlic bread...
Memphis pre-heated with flame zone insert. Steaks on the grill. Garlic bread on top rack for the ride...
3 minutes, rotate, 3 minutes flip, 3 minutes rotate, 3 minutes done. Thermapen reading 135F...
Garlic bread finished too...
Time for a beer to compliment the steak...
Plated and interior shot
Wow!!! Wow!!! Wow!!!
Fantastic flavor! The BP seasoning complimented the steak perfectly... Not too overpowering.
Super tender and delicious. I am ready to dry age a full size boneless rib eye roast and a packer brisket now