Wet-aging before dry aging

[Ray]

Doc, It tastes like a great steak. I like to use montreal seasoning or smoked sea salt and water bath at 130 degrees. Then a quick sear on charcoal. It’s tender, tasty and you’re left with more meat. It’s choice not prime. If you want to concentrate the flavor try salting to pull moisture out of the steaks. Coarse sea salt, wait an hour per inch, rinse and grill. We like it.

Ray the Gormet