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Subject:  Dry aged Ribeye Date:  6/13/2020  12:21 AM
Author:  jamesmw Number:  84522 of 84570

The wife bought a ribeye roast so I cut off one big steak and dry-aged it in the fridge for four days. coated it heavily with kosher salt and placed it in the fridge uncovered on a wire rack on top of a plate. Flipped it once a day. Set up the weber kettle for indirect heat and did a reverse sear. the steak came out pretty good but I got carried away with the last step of searing the steak in the flames, I overcooked the meat to 145 when I was shooting for 130. It still was a fun little project and I will do it again. So what have you guys been up to?
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