This was the unanimous winner as the best of the four steaks, the DeBragga dry aged T-bone.
Whoever said the best things in life are worth waiting for was right, especially when it comes to 28-day dry aged beef.
Dry aging is so important that it supplants USDA grades: dry aged choice beef tastes much better than the highest grade, prime, un-aged.
All you need to do is start with dry aged beef, preferably an on-the-bone cut, which is more widely available than it ever has been before.
For the third course, which was a dry aged ribeye and cap, including bone marrow, hazelnut and sun choke puree and shallot jam, I saw a lot of flavors.
So while dry aged beef is an expensive luxury, you get more bang for your buck with a rich deep flavor in every bite that cannot be matched without dry aging, yet very few butcher shops or restaurants serve the stuff.
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There are endless places to order dry aged grass fed steaks (but not actual Kobe beef, despite what you might read on Chowhound, you simply cannot get it) or ultra-fresh spices, or great jams, but the point here is to avoid cooking.
Just months after opening his first eatery in Europe, a branch of CUT, serving high-end dry aged prime beef, in the revamped and luxurious 45 Park Lane Hotel in London, he has made an even bigger impression in the City of Angels.
They sampled beef aged 7, 14, 21, 28 and days and older before determining that four weeks was the magic number, when the concentrated flavor is at its peak and has not begun to decline, so all their dry aged beef is 28 days old.
Modena, next to Parma, is the epicenter of the gourmet vinegar trade, where Aceto Balsamico Tradizionale di Modena is made, the good stuff when it comes to balsamic vinegar, to the supermarket junk most Americans (and restaurants) use as dry aged ribeye is to microwaved convenience store burgers.
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Our beef is grass fed and natural, and generally superior to anything you can get ta the supermarket, but it is not dry aged (though I have dry aged my own beef at home, a process that is rewarding but according to most experts, not all that safe).
If you tire of Thai fire and spice, tuck into meticulously prepared Italian classics such as veal carpaccio, fillet of baccala (cod), or dry aged steaks from the open kitchen at La Scala, located on the lush, tranquil grounds of the Sukhothai Bangkok hotel on Sathorn Road.
Indulge in epicurean delights like a Vermont cheese board, butter-poached Maine lobster, or a miso-glazed dry-aged strip steak.
Epicureans delight in a menu chock-full of gourmet dishes like peach-marinated grilled cobia, dry-aged New York strip, and roasted Chilean seabass.
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.
And sure, maybe the wife doesn't even want a dry-aged rib-eye or a big platter of that buttermilk fried chicken I'm making about once a week.
"One of the major challenges is that we do fresh and not frozen, " says Mark Lobel, co-owner of Lobel's of New York, a famed Manhattan dry-aged meat butcher.
Across the road, the Chophouse is a large-windowed gastro pub that serves a menu of comfort food classics like fish and chips, and an exemplary Charolais Rib Eye steak, which has been dry-aged for 32 days.
Sorry, I'll tune in again at bed time, but right now I've just got to hand-sharpen my new Japanese carbon-steel knife and mince shallots for the red-wine reduction sauce I'm slathering on those dry-aged rib-eyes that I got from Joe the Butcher, my new best friend.
Start with savouries such as smoked pastrami salmon sticks or peanut butter maple bacon dates at the upstairs Treehouse Bar, then descend to dine on specialties such as potted duck and foie gras served in a jar, pork chops served with cumin bacon and mango chutney, or dry-aged steaks.
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.
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