T bone steak dry-aged for 70 days | Grill philosophy

T-bone steak, dry-aged for 70 days in a dry-aging refrigerator that has been aged for 10 days in our butcher’s fridge first. Before slicing the steaks, we should trim off the dried outer layer of the dry-aged beef. Cut the piece into 3.5 cm-thick steaks for grilling medium-rare. It’s common to add nothing to a piece of meat such as this one before grilling. Any extra ingredient is added in the end. Today, we’ll break the rule and add flavor to our steaks before placing them on the grill. After grilling is done, we’ll intervene once again.

Happy grilling everyone!


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