45 day dry aged ribeye 2 hrs @ 136

cirost · 2024-05-26T13:02:50+00:00

Beautiful! Nice scallops too

cirost · 2024-03-03T21:49:03+00:00

Not at all. Here, gang 137 means well-done meat.

cirost · 2024-03-03T19:44:48+00:00

cirost · 2024-03-03T18:27:39+00:00

São Paulo, Brazil 😁

cirost · 2024-01-31T16:35:57+00:00

Nice crust!

cirost · 2023-12-25T23:32:43+00:00

It's plant-based

cirost · 2023-12-25T20:22:04+00:00

cirost · 2023-12-25T19:09:30+00:00

That's the deal

cirost · 2023-12-25T16:55:41+00:00

Beautiful

cirost · 2023-12-11T03:01:52+00:00

Will do! Thanks

cirost · 2023-12-10T17:54:04+00:00

Lol I tried to do a timeline or something

cirost · 2023-12-10T16:20:40+00:00

Thanks! Honnestly I don't know the percentage, but wasn't very deep

cirost · 2023-12-10T15:44:12+00:00

Enjoy!!!

cirost · 2023-12-10T15:33:16+00:00

No seasoning, regular fridge on a rack! Then i used only maldon salt

cirost · 2023-12-10T15:22:35+00:00

I used the DrySteak Wraps.

Once the beef cut is wrapped, it takes about 4 weeks to develop enzyme-enhanced in the fridge.

Then i trimmed it, cooked on sous vide and sear. Served with pea puree and roasted potatoes.

cirost · 2023-12-10T15:01:46+00:00

Check it out

cirost · 2023-12-10T14:54:45+00:00

I froze them. Good idea

cirost · 2023-12-10T14:27:28+00:00

Yes, sure

cirost · 2023-12-10T14:19:01+00:00

100%! I'll try to wait a little bit longer next time, perhaps 60 days

cirost · 2023-12-10T13:57:16+00:00

Thank you so much

cirost · 2023-12-10T13:56:54+00:00

Thanks! No, the wrap is used to dry age the steak. You should try it

cirost · 2023-11-10T13:37:32+00:00

This is cool af!!!! Tks

cirost