/ck/ - Food & Cooking

Anonymous Mon Dec 12 18:01:05 2016 No.8364193 [View]
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>>8364176
#2.0: This was me experimenting with a different butcher in the area than the usual, local (Irish) grass-fed glenarm shorthorn ribeye, again dry aged 28 days, just one additional day salting and seasoning in the fridge, couple of before and after shots on this one.

The gradient inside wasn't 100% in my opinion, but I was really happy with the crust, all in all a very good sear. Lovey colour and crunch.

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/ck/ - Food & Cooking

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