As one of the leading purveyors of Dry Aged Beef and heritage breeds (hormone free, naturally raised), my company (Debragga and Spitler) supplies restaurants in the city and tri-state area with some of the finest meats available. This in turn benefits me as I have access to the same meat Prime Meats, Craft, Daniel, Jean Georges, Momofuku Noodle Bar and hundreds of others cook with everyday.
A good Dry Aged Steak is just mind-blowing when you first taste it. When you Dry Age beef, you are hanging it to dry at extremely low temperatures. Aging meat is considerably time-consuming and expensive; which is why you rarely see Dry Aged beef anywhere but butcher shops and restaurants. Aged anywhere from 10-90 days, Dry Aged Beef enhances beef two ways; first the moisture evaporates from the muscle creating a great concentration of beef flavor and taste, and secondly as the beef ages, the meats natural enzymes break down the connective tissue in the muscle leading to more tender beef.
With a freezer stocked full of various meats (thanks to my absolutely lovely employers), I grabbed a Dry Aged Boneless Ribeye and decided to make myself a good steak… the way the Italians do it. Italians don’t pair their steak with a loaded beak potato or creamed greens, they make Bistecca Tagliata, a Tuscan dish of sliced steak over a bed of greens with lemon and olive oil. The result is absolutely delicious, a wonderful treat to myself on a Tuesday evening.
- Boneless Dry-Aged Ribeye
- Fleur de Sel Sea Salt and Fresh Cracked Pepper
- 1 bunch Arugula or Mixed Greens
- 1 Lemon
- Extra Virgin Olive Oil
Remove the steak from the fridge and bring to room temperature
Season both sides generously with Fleur de Sel and Cracked Pepper
Grill the steak till medium rare (you can do this on an actual grill or in a pan on the stove), remove and let it rest on a cutting board for a few minutes
In small bowl, mix together arugula (or mixed greens), 1 tsp lemon juice (squeezed straight from the lemon) and a pinch of Fleur de Sel in a small bowl and place on plate