Alright folks here it is. I dry aged a 16lb boneless ribeye primal in my mini fridge for 30 days.
I cut 2, inch and half or so steaks of this afternoon. Here is the album, click through there's 9 pictures here.
I also did a normal ribeye so my wife could taste the difference. The dry aged was damn incredible.
Cooked sous vide for 2 hours at 133F degrees, then seared with a blow torch/searzall. Big thanks to @A. Dickens for talking about it here and on the radio convinced me to buy one
I cut 2, inch and half or so steaks of this afternoon. Here is the album, click through there's 9 pictures here.
I also did a normal ribeye so my wife could taste the difference. The dry aged was damn incredible.
Cooked sous vide for 2 hours at 133F degrees, then seared with a blow torch/searzall. Big thanks to @A. Dickens for talking about it here and on the radio convinced me to buy one
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