Dry-aged steak is richer, and pricier, than your average cut. Chefs John Tesar & Gerald Sombright explain why.
Prices for the dry-aged cuts at Orlando's Knife & Spoon start at upward of $125, but it's an experience that has ruined "regular steak" for an awful lot of people. Celebrity chef John Tesar explains the process. Chef de Cuisine Gerald Sombright covers the pricing.