Odds are you've seen the cost of dry-aged prime rib at a steakhouse and done a double take. Here's what makes these steaks so ...

Carefully storing large beef cuts for up to several months before consumption pays off in several ways. Most prominently, the steak releases as much as 30% of its water, which concentrates flavor, ...

Prime 112 serves only prime dry-aged beef, including a 14-ounce New York strip and bone-in rib-eyes and porterhouses for two. The menu also includes seafood, from caviar to lobster and fresh ...

(You can read more about this below). If you’re going all out, it’s hard to beat a dry-aged steak. Dry aging involves hanging the beef in a controlled environment to dry it out, which not only ...

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