Dry-Aged T-Bone with Umami Butter | Reverse Seared 110-Day Dry-Aged Steak!
Chef Tom fires up the Kamado Joe Kettle Joe for a reverse seared Dry-Aged T-Bone with Umami Butter. These Creekstone Farms prime grade T-bone steaks were dry-aged for 110 days, and pack some incredible flavor!
► FULL RECIPE: (https://www.atbbq.com/thesauce/recipes/dry-aged-t-bone-umami-butter)
RECIPE COOKED ON: (https://www.atbbq.com/grills-and-smokers/charcoal-bbq-grills/kamado-joe-kettle-joe-charcoal-grill-with-cart.html)
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Steak is icecold after all that
Haven’t seen your videos in my feed in a while.
Unbelievably good looking
Tom: "Don't try to eat this by yourself"
Me: Hold my beer… no wait, give that back while I keep eating!
That roll of thunder when you took that bite was absolutely perfect!
The butter is disappearing maybe u should add another stick
Love love love your recipes, but what if you don’t like Parmesan🥺
Beautiful looking steaks
Beef rib tacos or pastrami brisket? Have you made them before on YouTube?
Reverse sear is the only way to go
I think o my goodness under estimates that steak… Killer video.
Looks absolutely delicious 🤤👊👊👍
Those streaks still are a very decent size. I mean, I've seen beef dry aged for half that time and the amount of pellicle that had to be trimmed off was ridiculous.
This video really speaks to me. I've also been using those Umami bumps for beef and it really lifts the flavor.👍
Does the rub/sauce take away from the "funk" at all? I've had a 90 day before and it was a touch to much on the dry aged side.
wudjuh say about ma mami?
Guarantee that was 🔥🔥🔥
Pro Tip: ONLY NEED SALT AND PEPPER ON A STEAK OF THAT CALIBER !
Another great video, that butter look great, and the steak amazing, I thought about putting in some garlic scapes.
Would like to see more grilled seafood. Maybe some lobsters, or whole fish
Great – but i would just use a hint of salt on that kind of Qualitysteak.