Reverse sear, rare.
Interesting, I cooked it sous vide and didn’t really notice any funk, it was nice and complex though.
I just joined here and not too surprised to see folks here are fans of Bryan’s Beef. But finding a thread with info/lessons from the man himself on dry aging et al…fantastic.
Hi Bryan and Katie, hope you have been well!
I’ll be ordering again soon from the mountain place. Can’t wait.
Now…about those porterhouses 