Reply to "Dry aging?"

Former Member

Dry aging as the great steak houses do is best left to the pros and those in-the know. But Alton's method is a scaled down, simplified version that offers some benefits, including safety.

I eat at Peter Luger's every time I'm in NYC and Del Frisco's every time I'm in Dallas. And Alton is in no way recommending that you attempt to duplicate what these guys are doing.

If you haven't read Alton's recipe--or tried it--see for yourself, Dry Aged Standing Rib Roast .

3/6/067:34 AM

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