so if some how you fuck this up… will u be trying it again?
probably not. It takes an awful lot of patience and will-power to not throw it on the grill. Plus…it’s a waste of $120 of meat. But at the same time… it’s worth the risk. (which i feel is minimal)
Today is day 29! Nothing different to report other then i plan on eating it Saturday (Day 32)
Looking for a good steak rub to season up the cuts. Anybody with some suggestions/recommendations?
I would not use an off the shelf rub on something like this. Make one with fresh ingredients like most premier steakhouses.
^ that’s what i was looking for…a good rub recipe. Will do a search and see what i come up with online. It would be nice for some personal experiences though too.
Simple, with some great reviews:
2 tablespoons freshly ground black pepper
2 tablespoons salt
1 tablespoon powdered garlic (similar grain size to your pepper)
1/2 teaspoon curry powder
4 tablespoons dry mustard powder
Thinking something more like this:
1 tablespoon chopped garlic
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
4 tablespoons olive oil
1-1/2 tablespoons Lawry’s Seasoned Salt
1 tablespoon fresh ground black pepper
Ugh just did ribeyes at my sisters about a month ago. She made a fresh rub I know she got it online and it was amazing. She is not answering her phone 
Aight got ahold of her and she says it was the cowboy ribeye from Saveur.
It was NOT overwhelmingly spicy but had an amazing smokey flavor. We were trying to come close to the cowboy ribeye they serve at Jak’s steakhouse out here. It was so good.
^ I shall try that this weekend. :tup:
a good cut of meat only requires salt and pepper, none of that that rub shit. 
im surprised you didnt know this with all the research you did on dry aging it.
i always only use salt and pepper. my GF on the other hand puts S&P lemon peper and something else, its just nutz and she eats is well done. i dont even like making steaks for her any more
i’ve always been a fan of montreal steak seasoning.
had a 25 day out in AZ was pretty good but nothing fantastic
Ok, this is by far the best DIY thread evAr. Though honestly, I would rather be cooking/baking than under a car. Can’t wait for more pics of your meat!
I will give you $50 obo if You cook me a steak from that beautiful piece of meat. I am shocked that I am the first person to post this.
does the fridge have any kind of funky smell in it? post pics of the final product please.
I would lol if you waited super long and then fucked it up by overcooking it on the grill.
DEAL.
That’s it! DONE!