The concentrated, intense flavor of dry-aged beef develops as it hangs in special temperature- and humidity-controlled rooms from 10 days to six weeks.
It was while absorbing Glander's technique for preparing his dry-aged beef (sear it first, then cook it at 212 degrees F or less for maximum moistness) that I heard my only sad story of the weekend, the one about the husband of the woman next to me who'd given this all up to stay home for a Dallas Stars hockey play-off game.