Time for a dinner pic thread…
28 dry aged, seared in butter in a cast iron skillet, then in the oven to bring up to temp. Medium rare with a loaded baked potato.
You gonna eat all that?
That Woodford Reserve…
@Darkcorner I did eat all that.
@Brad this is my quiet family. It’s nice to eat in peace and quiet.
I guess it counts because I’m throwing the last cheap chuck shoulder steak my wife bought the other day. Kinda all thrown together. Pulled some boneless chicken breasts and whipped up a brine, venison brisket smoked sausage I made back at the end of January, ol chuck been sitting in that rub for about 24 hours (planned to braise it last night but got distracted), then the ribs have been on the smoker for a little over an hour but I forgot to take a picture. Should all be done in about 3 more hours.
Oh and green beans/potato salad to be made, but nobody cares about vegetables.
Gonna need a pic of that finished. It looks good.
Looks good! 
Wow nice… are you needing to guard that with all that firepower? Just kidding of course!
Now that’s a dinner pic.
Oh man am I jealous of that meal. I would have asked for any leftovers but you already ate it all. I hope you got at least a little indigestion from eating all that and rubbing that in our faces. 
Ribeye is the only steak worth eating 
The only thing I’d prefer (especially if you can get them thick cut) is the ribeye’s poor man’s brother the chuck eye. Even more tender, a little less fat, but it’s usually distributed more evenly than a ribeye. I’ll get some nice T-bones or strips when the price is right, and very rarely a sirloin if everything else is way overpriced.
One of the few things I miss about my time in Asia was this one fancy grocery store near my first apartment where they had wagyu ribeyes for about $15 a pound (which really wasn’t that much more than some random cut of not wagyu). I didn’t speak much of the language, the butchers spoke 0 English, but they loved it when I came in because they knew I knew my stuff and the locals weren’t that interested or knowledgeable in fine beef.
Mericuh