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Wow, dry aged ribeyes

AZRP
AZRP Posts: 10,116
edited November -0001 in EggHead Forum
My daughter and her husband got back from their honeymoon this afternoon and they fly back to KY tomorrow morning. They had a couple from Paris with them and knowing beef is somewhat scarce in Europe, I cooked them my dry aged ribeyes. Hot tubbed them and seared for about a minute per side at 600, served with Olathe sweet corn, baked potato, and garlic bread. My SIL said it was the best steak he ever tasted and his best friend said it was the steak he dreamed he would have on his visit to this country. Not too shabby! -RP
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