When I prepare incredibly expense beef for a home steak house experience... I get the meat from either a really good supermarket near me... that dry ages prime in house...
Or one of a few purveyors of ultra prime to the industry here in NY..
Some of the prices make your eyes bleed... so it needs to be prepared with laboratory like precision..
Pat LaFrieda
Lobels
https://www.debragga.com/
The I get the steak to its temp for medium rare, via a few hours in sous vide.. and finish it and give it the Maillard reaction by either searing it in cast iron, doming it in my 900F pizza oven, or on my chimney charcoal starter...
Meat just out of the hot tub, This was a dry aged steak From Fairway
With some chimichuri and slaw.. epic
