Austin, Texas is blessed to have an old-school country meat market like Longhorn Meats.

They have anything a body could want or need, but I really like the fact you can call them up and specify exactly whatever it is that you’re in the mood for.

They will then package it up for you so you can dash in and get out with minimal waiting.

My days of eating fat, juicy steaks 4 or 5 times a week are long gone, but I do enjoy a nice fatty ribeye once a month or so, and since Longhorn is 5 minutes from my house, they typically get my red meat business.

I picked up a 32 ounce ribeye from them awhile back and this is the treatment I gave it to maximize the flavor Ingredients

1 each 32 oz Ribeye steak (probably select as I did not specify)



Bacon fat


* Crust steak liberally with kosher salt

* Place on wire grid in bottom of fridge

* Flip steak over once a day for ten days

You will notice a profound change in color. The steak will turn a purple-y black. It will not be pretty.

* Build a big fire on one side of your smoker out back

* I use 18 hardwood lump briquettes, letting them go to gray embers

* Rub steak down with bacon fat

* Crack black pepper all over steak

* Place on grill over fire

* Char thoroughly for perhaps 5 minutes

* Smother fire with wood that has been soaked in water for a minimum of 24 hours (I keep pecan, oak and hickory submerged in 5 gallon buckets in my back yard at all times)

* Move meat to opposite side of smouldering fire

* Open vent fully over steak

* Let smoke for 90 minutes

Pull steak off smoker.

Put fat pat of good butter on meat.

Let rest under tented aluminum foil for 15 minutes.

Slice steak against the grain.

I like to serve my steak with an iceberg wedge drenched in bleu cheese dressing
( recipe)

topped with slivers of purple onion and chopped tomatoes. Crispy bits of bacon set the wedge off real nice too.

My starch side is normally sweet corn cooked “down” with good butter and heavy cream.

It’s a country feast. The process of dry aging the beef really magnifies the inherent flavors of the steer. It’s a bit mineral-y and funky. You really have to be a meat lover to enjoy the dry aging.

Bon Appetit Y’all

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