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The best dry-aged steaks in America are at this Dallas steakhouse


If you‘re a fan of prime beef that’s been dry-aged a super long time — 120 to 240 days— make dinner plans at chef John Tesar’s Knife Plano or Knife Dallas.

I’ve eaten meals at both restaurants recently, and they’ve never been better … the steaks they’re serving right now are among the very best in America. The beef here will prove to you that properly dry-aged beef does not taste of funk and bleu cheese but of brown butter, truffles and toast.

Tesar says the secret is to age the beef as if it were charcuterie, varying airflow and humidity to encourage the same type of flavor development artisans achieve with sausages and hams rather than an industrial, antiseptic environment that employs UV lights and sterility; those, Tesar says, result in pungent, off-putting secondary flavors and aromas. The other secret? Beef from 44 Farms tastes amazing when it’s dry aged for long periods, to which Tesar credits 44 Farms feeding and genetics programs. I can’t disagree.

Can’t make it to either Knife right now? Plan to attend this year’s Chefs for Farmers November 5-7, where Tesar will be serving something special at the main event on Sunday, November 7.

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