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Koji-Rubbed Steak: How to Fake Dry Aging in 48 Hours - Bon Appétit

Steak

Koji-Rubbed Steak: How to Fake Dry Aging in 48 Hours - Bon Appétit

Bon Appétit - Condé Nast

You could shell out $75 for a 45-day dry-aged rib eye, and then even more for the bottle of red that goes with it. Or you could—stay with me—make it for yourself, at home. Look, dry-aged meat is amazing and certainly worth buying when you can afford it. But down in the BA Test Kitchen, I’ve been …

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