Dry aging beef is a time-consuming and difficult process with incredibly flavorful results. And while there are a number of great cuts of meat to dry age, there's simply no comparison to dry-aged ...
"Seeing it sliced up and fried like a regular steak? Ouch," chef Dennis Littley told Newsweek about the rib-eye.
Even as overall beef consumption declines in the UK, slabs of sirloin, T-bones and ribs, priced at £105-plus per kilogram, ...
The post Firepitz: One of JB’s best open flame charcoal-grilled steak & dry-aged fish spots appeared first on SETHLUI.com.
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