No. 27: Dry-Aged Steaks From Smitty's Old Fashioned Butcher Shop
So far, all of our favorite dishes have come prepared, ready to eat. This one's a do-it-yourself dish. It requires going to Smitty's, that old-school butcher with sawdust on the floor, and ordering the best meat they've got in the house. (Pictured above is a dry-aged number at the top and a non-aged strip below, just to show what all that aging goodness does.) Don't rush your order at Smitty's. Ask how long it has been aging. Ask where it came from. The folks at Smitty's, they're keen on this
kind of conversation. Now, take it home, bring it to room temperature. Sea salt and pepper -- that's it. Now sear it in a stupid-hot skillet on both sides. In the oven next. Rest, both you and the steak. And on the plate. Expensive? Oh yeah. But they make great gifts. Or simply devoured by yourself, as you savor the best steak of your life.
Eric Barton is editor ofNew Times Broward-Palm Beach
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