The Philly Remix Burger takes inspiration from a classic. With aged ribeye and tellegio cheese, you’ll wonder why you’ve never whipped up this recipe before. The perfect recipe for your Homegate, Sund(Cheese Steak Hoagie)
120 Day Dry Aged Rib Creekstone Farms Black Angus aged by Pat LaFrieda.
The Food Lab: 13 Rules For Perfect Prime Rib
Is there anything more truly beautiful than a perfect* prime rib? A deep brown crust crackling with salt and fat, sliced open to reveal a juicy pink center that extends from edge to edge, the faint but distinct funk of dry-aging permeating the room as it gets sliced.
The Science of Taste Or: Why Dry-Aged Meat Is So Damned Delicious
Dry-aged meat is crazy expensive. But oh man is it delicious. The dean of food science writers, Harold McGee, writes in Lucky Peach Issue 2 about what makes it taste so good—and what makes other things taste, well, not so good.
Dry-Aged, Sous-Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak) J. Kenji López-Alt Managing Culinary Director - A three-stage cooking process creates the ultimate in home-cooked steaks.