Had some friends over for dinner and finally cut into this ribeye I’ve been dry aging for 30 days.
Aged with an espresso/cocoa powder rub the sous vide at 129 for 2 hours and seared on a Blackstone for the crust. Finally finished in pan where I basted it with garlic and herbs.
by Boarder720
1 Comment
Niiiice! Good friends, good food, good memories. Thanks for sharing.
Do you find that the dry rub makes a big difference in the flavor? Since you trim it.. does it penetrate that deep? I usually do it without seasoning or with whiskey but being a liquid it absorbs different. Obviously the pellicle will have plenty flavor but any further in?