Serious Eats: Recipes
Dry-Aged, Sous-Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak)
Note: For the ultimate DIY experience, dry-age your meat yourself
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
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