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humanodon · 4094 days ago · link · · parent · post: How I Learned to Stop Ordering 'Thai Spicy' | Serious Eats : New York
Most beef sold as steak is dry aged for at least three weeks, but the dry-aging room at Peter Luger is especially well-known. I have a friend from South Africa who told me to take a whole Scotch fillet (or what I'd call a rib-eye) and hang it in my fridge for a few weeks until the outside turns black, then to slice it and cook it for the best steak. I guess that's the basic dry-aging right there. I didn't do it though, as I had a really small fridge, but I do wonder.