New steak aging method
In Marienlyst Strandhotel in Helsingör (Denmark) chef Casper Stuhr Sobczyk developed a new steak aging method. He dry-ages the steak in logs of butter in a refrigerator and then roasts it in the same butter. This method is similar to the one used for hundreds of years – aging beef in suet – but it is ‘safer’ because it is done in a refrigerator. //
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