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.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)