Prime t-bone and choice ribeye cowboy cut. I’ll leave them in the refrigerator on this ventilated rack until I cook them tomorrow (dry brine). This technique helps form a beautiful crust on the exterior of the steak while the inside stays perfect.

Picked up the tech from nostr:npub1cf3zeytdnwgwzz5pk2ax0vvmmlzad03xcft4d50ejrfhsh8pxcdsefx7gk ty