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Ribeye From Last Night

dbCooperdbCooper Posts: 1,031
About 2" thick and 29 ounces, 21 day dry aged by the local rancher/producer, 8 days wet age in fridge, then 24 hours dry age in fridge with just salt:


Rinsed off the salt, seasoned with Misty's, then on the Egg:
Straight up grilling, no forward or reverse searing, 3-4 minutes per side...
Sliced and served with tomatoes from the garden (Celebrities) and frozen/nuked brussels...
It was all good!
LBGE, LBGE-PTR, 22" Weber, Coleman 413G
Great Plains, USA

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