Chef John Tesar is serving a 44 Farms prime ribeye steak that’s dry-aged 365 days

<img class=”alignnone size-full wp-image-17201″ src=”” alt=”tesar 365 day dry aged prime 44 farms ribeye at knife” width=”1500″ height=”1495″/>

He dry-ages whole lobes of foie gras for three months, prime beef for eight months and recently served me a 500-day dry aged strip steak that was equal parts super funky, slightly beefy and exploding with umami. But that’s nothing compared to what he’s serving right now at Knife, his modern Dallas steakhouse.

Until supplies run out, Tesar is carving thin slices of this 44 Farms prime rib-eye, which he’s dry-aged in his meat locker for exactly one year. Yep, 365 days of aging, which lends undertones of blue cheese and truffles to the prime beef. Sliced paper thin so there’s nowhere for the flavors to hide, Tesar then shaves French summer truffles over the plate. “It tasted like truffles, so I added some more,” says Tesar. Then he sometimes adds a swirl of olive oil, a few leaves of peppery arugula and calls it a night.

You will, too. At least until the beef runs out.  $19.