This is a very interesting way of curing steak and one I'd certainly like to try.
Chef Casper Stuhr Sobczyk creates and serves a rib eye steak that has been coated and aged in a log of butter. This unique preparation process aims to solve the problems that come with regular wet and dry aging of meat.
Chef Casper Stuhr Sobczyk creates and serves a rib eye steak that has been coated and aged in a log of butter. This unique preparation process aims to solve the problems that come with regular wet and dry aging of meat.