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Started By
Message
re: Tried a couple of dry-aged ribeyes from Rouse's tonight for the first time.
Posted on 2/14/18 at 10:04 am to bhtigerfan
Posted on 2/14/18 at 10:04 am to bhtigerfan
I don't want to say this too loudly, but the Emeril's Steak Rub is better than Montreal Steak seasoning. It's a decent change up every now and then from just the kosher salt & pepper.
1
Posted on 2/14/18 at 10:05 am to bhtigerfan
quote:
I want to say 28 days at least.
There are some good articles out there on dry aging, most high end steak houses wont serve anything under 30 days.
Posted on 2/14/18 at 10:10 am to The Spleen
quote:May have to try it, thanks.
I don't want to say this too loudly, but the Emeril's Steak Rub is better than Montreal Steak seasoning. It's a decent change up every now and then from just the kosher salt & pepper.
This post was edited on 2/14/18 at 10:10 am
Posted on 2/14/18 at 10:23 am to bhtigerfan
I've been using Weber Chicago steak seasoning. It's really good.
Posted on 2/14/18 at 12:36 pm to WhiskerBiscuitSlayer
quote:
I upvote my own posts too sometimes
9 times?
quote:
Texas A&M
Ahhh...nevermind.
Posted on 2/15/18 at 5:41 am to GeauxTigers0107
You forgot to upvote so I did it for you. 
They still look fricking horrible btw.
They still look fricking horrible btw.
Posted on 2/15/18 at 8:16 am to WhiskerBiscuitSlayer
quote:
They still look fricking horrible btw.
I love how you double down on stupid. It's admirable actually.
Oh.....
Posted on 2/16/18 at 1:29 am to WhiskerBiscuitSlayer
quote:
Both of those look fricking overcooked.
FIFY
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