20oz rib eye placed in bottom of fridge wrapped tight for 8 days. Removed and covered with Kosher salt for 1 hour till near room temp. Rinsed well and seasoned lightly with Penzeys Mitchell steak seasoning. Cooked until medium rare in Big Green Egg-Mini. Removed and wrapped tight in foil for 8-10 minutes. Steak and juice are amazing. Have a great day!!