Dry-Aged Beef: Try a Little Tenderness
Issue: April 30, 1999
April 30, 1999 Dry-Aged Beef: Try a Little Tenderness Dry-aging adds buttery succulence to premium beef By Sam Gugino The next time you're in the mood for a really good steak--one that grabs you by the lapels and yells "beef!"--try this money-saving tip: Instead of ordering a medium-rare slab in the dining room of a steak house like Smith &Wollensky, walk into that restaurant's meat-aging room and inhale deeply.
For the full article, check out the new issue of Wine Spectator, on newsstands April 30, 1999.