Honestly the best ribeye with great marbling!
One guy said to me and his wife that this was the best he'd ever eaten. I dry brined for 2 days, rinsed and patted dry, scored the fat cap, seared it on the grill over direct heat, spiced with seasoned salt, fresh ground pepper, and garlic powder, sous vide at 132 for 20 hours, faux cambro for 4 hours, made a pan sauce with the juices, patted it dry, put it under the high broiler for about 5 minutes. It was a lot of steps and everything went perfectly. Wel worth it for the results. The cow did most of he work. Thanks. Sorry I forgot to take pics. We have two thick steaks for leftovers.
I dry aged a rib roast for 70 days for a work dinner at my home. the outcome was unbelievable. the meat quality was far better than I could have imagined. I will be ordering again!