Re:Hot tubbing steaks (definition thereof)

[Anonymous]

yeah, my typing/proofreading schools are pretty bad. 🙂 Anyway, this experiment will have to go through a do-over as i managed to blow it on temp control. way too rare. i shoot for med/rare and a refire doesn’t come out the same. the meat ended up not being very tender. I think it held promise as the outside did seem to have an improved taste/texture. my dry aged will be at 21 days and i’ve run out of patience, so this weekend will be dry aged. 🙂