Earlier this year, I enjoyed a spectacular steak that had been dry-aged for 240 days. I purchased it raw from Dallas’s Knife, and seared it on my stove top in a cast-iron pan. It had the deep funky flavors of Parmesan and blue cheese you’d hope for in a dry-aged steak, and it was still incredibly juicy after all that time sitting on the shelf. After posting a photo of the finished product, I got a text from Trey Felton of Thorndale Meat Market that read, “I just don’t see how it’s possible.” Over the last few years, Felton has done some dry-aging experimentation of his own, but nothing to that extent. It began a conversation between us about his method of dry-aging at the meat…View Original Post
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