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Finally a gardener that has the same accent that I do! 😂 🙌 I love bay leaves and will definitely be doing this. Thank you! 🙏

Wouldn't you eat into your supply rapidly?

Can you bring an outdoor baytree plant indoors permanently?

Dry aging is just an excuse for the restaurants to serve expired meat lol

That was stunning, Chef!

You should leave the ribeye on the same rack that was you in the oven & let the ribeye rest for 20mins.

The method that you used is a dry brine method. Love the video.

What you refer to as "dry aging" is dry brining. Dry brining is just salt on the meat which absorbs over a few hours. Dry aging takes a minimum of 30 days and is done in temperature, moisture, and bacteria controlled environment which causes the meat to ferment. Two very different things. Dry brining's purpose is to form a more even crust, dry aging changes the entire flavour of the meat. Dry aged meat looks and tastes completely different. You should not add the oil to the pan until right before you add the meat, and don't add a quarter cup of oil! Bring the pan to temperature (not medium high, as hot as it can get), add a small amount oil (it should immediately smoke), then right away add the meat. Do not leave it on one side, you won't be able to tell how it's cooking. Flip every 15-30 seconds. Don't transfer it to a rack, just put the cast iron right into the oven. No need to time, check internal temp and look for 130f! Good luck with your steak!

I would love the recipe if you don't mind sharing. Thanks again for teaching and sharing.

Hey that's some nice music!

🌼Diana, what are your thoughts on tenting (w/an opening for venting of course) the beef while resting? I've heard- & tried- both ways, yet the meat tends to cool down more than I'd like w/out tenting it. Also, transferring to a rack vs. placing the skillet w/steak directly into oven. Just curious~ I enjoy hearing other cooks' input on the details, so thanks in advance. *BEAUTIFUL outcome btw! ~Samantha in NV

very luxurious

Nicely done!

Nice video thanks for sharing. What is the brand/name of your pan? Thumbs up to your video.

I knew when I started watching that I was going to be treated to seeing a perfectly cooked steak, and I wasn't disappointed! When I use this method, I always just put the whole thing in the oven, pan and all (just my 2 cents). I've never tried it using a rack/sheet pan. I'll have to give it a try.

You make like sweet not a bharthha

Excellent recipe, my wife and I both enjoyed it, will definitely make again.

مساء الخير يسلم دياتك احسنت

❤❤❤ good

Actually looks good

I do the same thing and also do it with pickled beet jars

Or just drink the juice. It's great for indigestion.

I just drink it

Can I have the recipe for ice next?

Don’t forget that brown sugar! And oh my goodness!!!

Delicious

Tomorrow I'm buying that 30in Wolf...

@masteroogway

So just more layers

This look good asf

I am always looking for different methods to try. Recently I have been "dry aging" my ribeyes for 5-6 days in my fridge by drying them off with paper towels and then wrapping them in fresh paper towels for the first night overnight on a rack. The next day I pat dry them again and rewrap in fresh paper towels. On the third day I swap out the paper towel for a cheese cloth and wrap it in that cheesecloth for the remaining next few days. It comes out amazing!

Good to know. Thanks

I like your cooking 👍

Awesome tips & Techniques Chef Diana! Steak looks amazing!

Looks yummy. Where do you get your pasta?

Is she suggesting we grow something other than bay leaves? 😅

Im so mad this magazine is gone. I loved it so much, and it was such a good quality read. What the heck happened. By far my favorite gone. Please someone bring back this publication.