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 https://image.nostr.build/2edbab809ed8e3e4cad49b269804b1ac9903d3c98894b3de76dcd5e51137db3f.jpg