Dry-aged beef from a slow-growing, grass-fed animal is best. Cooked to a Maillard crust brimming with sugars, salts, umami and fat, it hits all our pleasure sensors and makes eating steak an oh so happy experience.
Read MoreMutterings, musings, food adventures and kitchen experiments.
Dry-aged beef from a slow-growing, grass-fed animal is best. Cooked to a Maillard crust brimming with sugars, salts, umami and fat, it hits all our pleasure sensors and makes eating steak an oh so happy experience.
Read More