If you’re anything like us, one of your go-to happy places is likely a dark and moody gourmet steakhouse, complete with ...

Dodge common mistakes by learning about the different cuts, levels of doneness, accoutrements, and the terms to avoid when placing your order.

Many steakhouses dry age fine cuts of steak as a badge of flavorful honor. Dry-aged beef is unique because the process sucks moisture out of the meat and disintegrates its enzymes, resulting in an ...

Depending on the day you pluck them from their fridges, dry-aged steaks can sing with notes of rich truffle ... But you don’t eat this every day, because it’s not a regular steak. It’s expensive, yes.

Sponsored content from our partner The Aging Room on Nov. 03, 2021 Facebook Twitter LinkedIn Food connoisseurs and meat foodies want to experience a perfectly dry-aged steak that will look, feel, and ...

Serve the steak, with chips if you like, and the sauce poured over. Select a steak that is well-aged. A dry-aged steak is more flavourful but more expensive. A rib-eye steak should have a nice ...