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Cooking a 40-Day Dry-Aged Wagyu Ribeye at Home
A 40-DAY DRY-AGED RIBEYE, IN NOTHING BUT ITS OWN FAT No oil, no butter — a 40-day dry-aged Wagyu Ribeye, seared hard and fast on cast iron in nothing but the fat it renders itself. Forty days of dry aging changes a steak before it ever hits the pan. The surface firms up, moisture leaves, and the flavor concentrates — that deep, almost nutty ...
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