Whenever they can get it, Osteria Morini serves a steak from Pat LaFrieda that has been aged for 120 days. That's about four times as long as a regular dry-aged steak, which according to Nick Solares of Serious Eats gives it a "profoundly funky, Gorgonzola cheese like tang" and a "buttery, tender texture." That long aging also makes it pretty pricey: Morini sells the steak as 14 oz. boneless ribeyes for $65 each. [SE]
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