Nice 2 inch thick 60 day dry aged (at home) prime ribeye, SPG and into the sous vide @137 for 2 hours and seared over coals after a quick chill in the freezer. Super happy with the results, wouldn’t change a thing on this cook. Paired it with my first homemade pasta tossed is pesto and Parmesan.
by Responsible_Sound_71
10 Comments
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What’s your process for 60 day dry aged? Never thought about doing it from home. Do you need a specific setup?
That crust looks amazing.
Oh man that looks awesome! And the homemade pasta too damn treat yo self. I’ve wanted to try out dry aging at home but it’s hard for me to dedicate the space. Great work
I want that plate of food.
Fuuuuuuuug
QUICK! Send gas money and address.
Perfect sear. Making me hungry!
Nice
USA map with FL looking weak?