FACT: Dry Aged Steak Is The Best Steak

Koval Nadiya. Getty Images.

You can spend all the money in the world on different cuts and grades of beef, and unless you order a filet, I will never judge you for your choice.

But can I make a suggestion?

If you like a steak that tastes like a steak… And by that, I mean it has a stronger, bordering-on-gamey-but-in-a-good-way flavor, then find a place that dry ages its beef correctly, and give them all your money.

I did exactly that earlier this week. 

I went to Rocco Steakhouse in Midtown Manhattan and broke down the whole process for you with the help of their Executive Chef and my good friend Captain Cons… Who just so happens to have a brand-new Veteran-inspired podcast called BOLD AMERICAN that drops weekly.

The strip loin I am holding in the thumbnail for this video looks like a disgusting tumor, but I promise you that once we trimmed away the 30% of meat purposefully ruined by the dry-aging process, the steak that was left behind was one of the best things I have ever put in my mouth.

You gotta try this.

-Large

And if dry-aged beef doesn't tickle your fancy… Give this Electric Burrito a try…

YGTT

-L