At the new Midtown location of Butter, Alex Guarnaschelli is serving a monster Creekstone Farms rib steak that's aged by Pat LaFrieda for 40 days. The steak is patted with Maldon salt and crushed peppercorns, cooked on a griddle, and finished in the oven. Check out a step-by-step guide to its preparation over on Serious Eats. [SENY]
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