Lunch Break
Star Chef Andrew Carmellini Shares His Secret to “Re-Aging” Steak
All you need is a refrigerator and your favorite cut of beef, and the results will more than reward your wait.
Carne Mare’s best selling Gorgonzola-cured strip steak.
Source: Carne Mare/Gabbie Reade
Editor’s Note: As we leave our home kitchens to dine out more, the weekly Lunch Break column will evolve to highlight dishes from a variety of sources: a new or reopened restaurant; a newsmaking person, place, or recipe; or, of course, a great cookbook.
The world of steak is not known for innovation. Apart from the kinds grown in labs or fabricated on a 3D printer, as well as the occasional upgraded wagyu, “tried and true” is the motto most beef enthusiasts embrace.