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06-05-2014, 08:48 AM | #1 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
VARSITY
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Posts: 35,253
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06-05-2014, 02:22 PM | #2 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
Casino cash: $3415380
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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! |
Posts: 115,643
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