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**Jimambol** · 07-30-2009, 03:25 AM

Ribeye, dry-aged with minced garlic for 2 weeks. Then, a liberal salting with some pepper. Finally, seared at a high heat over a charcoal grill and then moved to the cool portion of the grill to finish.

07-30-2009, 03:25 AM	#34
Jimambol Join Date Oct 2005 Posts 503 Senior Member	Ribeye, dry-aged with minced garlic for 2 weeks. Then, a liberal salting with some pepper. Finally, seared at a high heat over a charcoal grill and then moved to the cool portion of the grill to finish.
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