Quote:
Originally Posted by Fire Me Boy!
But he's right.  |
So much for those with the mindset that "all a good steak need is 15 minutes and heat"!!!
Not that I'm not going to try this - it's just too interesting (and simple) to not at leat try - but starting a 6:00pm steak dinner at around 3:00pm is a LOT different that I was used to 10 years ago.
Between the dry-brining and dry-aging, we're taking longer and longer to make great cuts of meat even better. I understood it with brisket, ribs and even flank steak, I just never thought I'd see it with rib-eyes...
But I'll do it, I have the time!! Woot!