I like Warrenh's mention of creamed spinach. No dry aged cut of beef is right without a nice side of creamed spinach. Finish your meal with creme brûlée and you might sleep 'till noon the next day.
The secret is dry aged. That's when beef grows from the same old to the very best, most flavorful.
The secret is dry aged. That's when beef grows from the same old to the very best, most flavorful.