Dry-Aged Steak,

It doesn’t get any better than this

_MG_4423If South Florida Opulence has said it once, it will say it again – dry aging has been a staple for red meat aging and preservation for centuries, but few restaurateurs have followed the traditional route of utilizing a salt-encrusted, dry environment in favor of simple refrigeration. Twenty years ago, American enthusiasts of the culinary technique would wait months for a reservation to enjoy the delicacy at the famous Peter Luger’s Steakhouse in Brooklyn. But now, thanks to the on-site dry-aging facilties and in-house master butcher at NYY Steak, there’s no need to board an airplane to La Guardia to enjoy the delicacy.

Imported pink salt similar to the image (right) is utilized in the aging process.

Imported pink salt similar to the image (right) is utilized in the aging process.

“I can say firsthand that the dry-aged cuts of beef at NYY Steak are superior to even those at the legendary Peter Luger’s in Brooklyn,” said Robin Jay, Editor in Chief of South Florida Opulence. “As much as the steaks at Luger’s were memorable back in 1995 – as was the $700 cash-only lunch tab (Luger’s had a strict no-credit-card policy), my first visit to NYY Steak almost two years ago put that memory to bed. To me, there is no better cut of beef than the USDA prime NY strip, dry-aged, cut and prepared Pittsburgh style in the kitchen at NYY Steak.”

NYY Steak is located in the Seminole Coconut Creek Casino, 5550 NW 40th Street, Coconut Creek. For reservations, call 954-977-6700.

Dry-Aged Steak,