Meat looks a little bit over-cooked. For dry aged meat I’d definitely go with a ribeye ( mainly due to the shear size & thickness ), and recommend cooking it sous vide ( you can get them pretty cheap these days ).
Here’s my first try with a bone-less ribeye, aged for 30 days.
Going for 40 days next time.
When you visit our website, it may store information through your browser from specific services, usually in the form of cookies. Here you can change your Privacy preferences. It is worth noting that blocking some types of cookies may impact your experience on our website and the services we are able to offer.
