Cook day! Today we have two 35-day-aged Galician Rib Eyes. Galician beef is, in my opinion, the best in the world! Incredibly deep, beefy flavour. But I digress, we also have an olive fed wagyu tenderloin which has a really interesting flavour profile. All steaks were dry brined overnight and left to properly come up to room temperature (takes a while but allows the fat to render easily with the way I cook hot and fast) To go with the steaks - linguine with a garlic confit butter sauce! Which is a recipe I found online. It sounds fancy but it's just roast garlic blended with butter, rolled into a snazzy little sausage, cooled in the fridge, and then whisked in a pan with pasta water! #Foooooood #1MillionGarlics