Chef Casper Stuhr Sobczyk creates and serves a rib eye that has been coated and aged in a log of butter. This unique preparation process aims to solve the problems that come with regular wet and dry aging of meat. Check out @caspersobczyk on Instagram.
The key to a successful brisket crust has a lot to do with the size of the pepper chunks. Pepper is usually measured in size by mesh, and the ideal size for beef, or lamb is anywhere between 1- and 16 mesh. It's a very coarse crack, sometimes referred to as crushed or kibbled.