tailchasers
Long Time Member
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Couple parts here that I hope you enjoy. For the holidays I start the Christmas main course around Thanksgiving. This year I was cleaning out the freezer and found this gem. A 20# Strip roast from last year. Cut off 2 steaks last nite the Mrs and I had for supper to gage the flavor and struck gold. So today began the prep. Our boys let me know they want a 2 inch cut and their brides want a 1 inch cut so I trimmed that sucker accordingly. After trimming I coated the roast with a mixture of basil, marjoram, thyme, rosemary, and sage. Wrapped it in cheese cloth then soaked the cloth with Woodford Reserve Bourbon. Yup, drunk beef. Will place on the fridge to dry age until New Years when the kids all come home for Christmas. I account for 1/5th loose dues to dry aging but SOB this will be an ultra prime and flavorful steak. Wish it was ready to eat now.