Kenyan Brussels Sprouts & Dry-aged Rib Eye Steak

This was Kenyan Brussels Sprouts and dry-aged rib eye steak.

Our latest cooking book is IBM's cognitive cooking with Chef Watson. It has many interesting recipes we would like to try. This Kenyan Brussels Sprouts was the first dish we made from the book. The unique ingredient pairing was the key. Brussel sprouts, sweet potato, ginger, celery, and cardamon - bitter, sweet, tangy, aromatic - created a pleasant harmony. To go with this special dish, J grilled dry-aged rib eye steak.

Seasoning with only salt, black pepper and a little finishing butter was all the steak needed. Sorry, A-1, please stay in the pantry! Even though I am not a meat specialist or a big fan of meat, for me, dried-age meat tastes a sort of sweeter, which J says nutty. Also, J's charcoal-grilling adds a nice grill flavor. Special meat cooked in a special way mades me finish all this big steak quickly.