Liran Mezan is the corporate chef at B.L.T steak. Liran recommends butcher cuts like flank or hangar steak as a flavorful alternative to individual cuts.
Dry
aged beef is an expensive but really flavorful type of beef. It's
dehydrated by resting up to 28 days in a temperature controlled room.
Liran explains that it's controlled rot. The flavor is concentrated in a
dry aged steak.
Find B.L.T steak around the country, including Los Angeles:
B.L.T. Steak
8720 Sunset Boulevard
West Hollywood CA, 90069
310-360-1950
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