Started with two 21 day dry aged rib eyes...
Coated on both sides with smoked salt, fresh ground pepper, and onion powder...
Memphis pellet grill is ready...
Two minutes rotate, two minutes flip...
Let them rest for a few minutes...
Interior shot...
And a proper beer to wash down a fine steak like that...
Wow what a great steak! It almost has a buttery feel to it as you chew. Very tender yet firm. Just a wonderful steak. If you have not given the UMAi bags a look you should. It is worth the time and easy to do