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Reviewed Dry-Rubbed Rib-Eye
Jun 18, 2011 on FoodNetwork.com
“I was reading some of the comments and offer, IMHO, the following observations:
You should use sea salt, or Kosher, and make certain to age the steaks for at least 48 hours*.
The steaks she used are friggin huge and if you didn't get 2, of a like size, you need to adjust the spices downward.