If heaven was on earth, it would be in the form of a 30oz. dry aged tomahawk ribeye like the one found online at master meat purveyors Chicago Steak Company (you can purchase yours here). 

Now when it comes to preparing a 6 week dry aged premium Angus ribeye, it all starts with the seasoning.  While a bit of Kosher salt and cracked black pepper would do just fine, I decided to really accentuate that big beefy taste with a toasted fennel and chile rub.