Whoever said the best things in life are worth waiting for was right, especially when it comes to 28-day dry aged beef.
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.
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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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.
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.
Dry aging is so important that it supplants USDA grades: dry aged choice beef tastes much better than the highest grade, prime, un-aged.
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.
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.
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).
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.
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