Discovered some great dry-aged steak at Eataly yesterdat. Have never worked with it before, just regular steak from decent meat shops. It was strip steak. I salted right before cooking because I found lots of conflicting info out there as to advance salting with dry-aged (and in general with non-aged) Would love suggestions.
No-fail, no-fuss, & easy to pack.
21 Transportable Treats
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Salty, Funky Masala Soda
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)