Dry Brine vs Dry Aged RIBEYE - Very surprising results! (A must try in 2019)

Have you ever wondered what the hype is regarding Dry Aged steaks? Take your steaks a level up every time, just by doing a simple Dry Brine, take it the extra level by doing a dry aging method. A very tender delicious 28 day Dry Aged Ribeye vs a must try 36 hour Dry Brine. Salt and pepper was the only seasoning. 130 degrees in the Sous Vide for 2 hours then, a quick sear! Follow us on Instagram https://www.instagram.com/comparisoncooking/?hl=en #dryagedribeye #drybrine #sousvide