The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › oh – the anticipation! › Re:oh – the anticipation!
The other night I reported finding this 45 day aged prime rib aged in 2010 in the back of my freezer.
Well last night I hot tubbed it for an hour and then roasted it at 300° indirect to 123° internal. Removed and foiled it to get up to a 600° searing temp and then back on the egg. That effort produced this:
and then cut open like a book I found this!
In all honesty it was too well done for my liking, but Pat is still raving about it this morning!