Quote:
Originally Posted by GloryDayz
Meh, I'm not sure it tasted like anything I've had at Charlie Plamer's in terms of dry aged steak, but it was good. As for it being worth the wait, it was fun so I'll do it again some time. THAT being said, most of the steak was overdone for my liking, so next time I'll make sure it's much more to my liking in terms of doneness.
Edit: And next time I'll go back to a 2-inch cut.... Perhaps bone-in too. One of those Hy-Vee bone-in "tomahawk" ribeyes...
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It looked a touch overdone. Bummer.