Dry brine for 8-hours. Two hours in the bath. Seasoned lightly with a black garlic rub before the bath and gave it a refresh of the rub before searing in cast iron pan with ghee and a tab of butter. Sorry no pic of the ribeye sliced but the filet should do. All but the plate and fork courtesy of a Southern Steer butcher shop that just opened. Expensive but it’s convenient so I’m sure I’ll return.
by OkSouth4916
3 Comments
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Wow! Really nice job!
Perfection