Begin with a properly seasoned cast-iron skillet. Keep in mind that it does take a bit longer for a cast-iron skilled to reach proper temperature, and it does not distribute the heat as well as other cookware. However, there is a way to get consistent heat results every time.
There is just something alluring about a glass-windowed dry-aging chamber. From Los Angeles to Manhattan, from Tokyo to London, restaurants offer dry-aged steaks to diners who happily pay premium prices—and for good reason—they taste delectable. So why not dry age your venison? Last year, one Vegas restaurant, Wally’s, served up the ‘most expensive steak ever …
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