A super fatty dry aged rib eye. Dry brined for 3 hours and cooked on stainless steel pan, turning every minute. Much happier with the result compared to my usual overnight brine and turning once halfway through.

by Lastmanback

18 Comments

  1. Zerconite

    I wish I could source dry aged beef and broccolini locally. Very nice cook with minimal greyband, would devour.

  2. BantaPanda1303

    Looks delicious but I would struggle to move for an hour after eating that

  3. Realistic-Fact-2584

    I agree with you!! No more over night dry brining for me as I don’t like the way it changes the taste of the steak. You steak as well as all of your sides look outstanding!!!! Great job.

  4. Electrical-Fix7659

    I would willingly pay as much as $75 for a meal like this. Never would go to a restaurant asking 100 for one meal, but still.

  5. Cloud9Warlock

    I’m not judging. But this picture is probably one of the best steak combo pictures I’ve ever seen and for that you get a vote!