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steak has been like this in the fridge for 3 days, browned a little, i know some darkening is normal from oxidation. is it still good? : r/steak
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:max_bytes(150000):strip_icc()/Air-Drying-Supper-Club-FT-BLOG08202019-96511a2df4d44838af06c236c7920ad8.jpg "You Should Be Dry-Aging Your Meats at Home—Here's How")
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Never cooked something this size in my life. Should I do reverse sear (first attempt with this method) or typical cast iron butter bath? : r/steak
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