Dry brined this 493 g ribeye for just under two days. I was worried it would be too much, but luckily it turned out amazing! SV for 3 hours with nothing but salt and pepper at 58.3, into an ice bath and dried in the fridge for 20 min. 30 seconds sear on both sides, after the first flip I added some butter and garlic cloves and basted. Let rest 10 min and seasoned with S+P after slicing, topped with a mushroom cream sauce for serving alongside scalloped potatoes and broccoli. Wife is happy!
by Blitzkrieger23