Elliot Masie’s Learning 2008
// November 6th, 2008 // No Comments » // Blog
Last week I attended Elliot Masie’s Learning 2008 in Orlando, FL. Part of this that I didn’t mention in my previous post was the great team dinner at Charley’s Steakhouse, one of the top steak houses in the nation. I of course ordered a bone-in ribeye and it was phenominal. The 6 week aging, daily cutting, and 30 hour seasoning created a tender steak that despite being rare, had no blood running out and yet remaind juicy and tender.
Bone-in Rib Eye
