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I’m taking you through the entire process from start to finish: how to properly trim and break down a huge 20 kg piece of dry-aged beef, prepare the meat for cooking, and turn it into an incredibly flavorful, juicy, and tender grilled steak.
You’ll see step by step how to work with dry-aged beef, which parts need to be trimmed away, how to cut the meat into steaks, and how to prepare it before cooking. And then comes the best part: how to grill a dry-aged steak to get that beautiful golden-brown crust, deep beefy flavor, and the perfect doneness
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