stinemates
Senior Cook
I am so excited...
Look whats coming up to room temp on my kitchen table:
Look whats coming up to room temp on my kitchen table:
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This is American Kobe beef, the stuff imported from Japan has even more marbling.
I only know where I buy it from. Bud's Custom Meats in Penngrove, Ca
It was sooooooooooooooooooo delicious
I can't imagine brining a Kobe rib eye.
GB is correct. Dry brining is an entirely different animal. Dry aging + dry brining + reverse searing = the best steaks I've ever had. Too bad the supermarts don't carry dry aged beef but at least most butcher shops have it.
DramaQueen, lookie here.