17
Nov
stored in: Dry Aged Beef, Tasty Food and tagged:

INS pics 013

Does it get any better than this?

DSC_0208 Ribeye for two anyone?

We dry age our ribeyes for 30 to 40 days.

Cook them over hickory and oak.

Caramelize them in cast iron skillets, while basting with butter and herbs.

Paired with a simple clean set._LMP0677

2 Responses to “Dry Aged Beef”

  1. Clay Closey Says:

    Hey man. Sending this from a Mobile. thanks! very helpful post!! like the template btw ;)

  2. Антон Павлович Says:

    Caramelize them in cast iron skillets, while basting with butter and herbs. Paired with a simple clean set…..

    Я думаю, что Вы не правы. Могу это доказать. Пишите мне в PM, пообщаемся….

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