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I’ve been freezing mine “un-trimmed”. Upon thawing, I’ll slice off the bark and render it in my hot carbon-steel pan. My wifey and I love the chewy bits of the bark. I will then use the rendered oil for my fresh un-aged steak which I will serve together with the aged steak.
My friends love the variety of ribeyes when they come over our apt for steaks. Usually we will have 3-4 types of ribeyes; Australia black Angus, NZ grass fed, USDA Prime etc. The aged ribeye always comes up TOP in our steak Omakase 😉