{"id":26305,"date":"2020-07-06T00:54:57","date_gmt":"2020-07-06T00:54:57","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=26305"},"modified":"2020-07-06T00:54:57","modified_gmt":"2020-07-06T00:54:57","slug":"aged-steak-oven-fries-agretti-super-tuscan-hanson","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=26305","title":{"rendered":"aged steak; oven fries; agretti; super tuscan; Hanson"},"content":{"rendered":"

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It was the 4th of July.<\/p>\n

We were about to enter the fourth month of the Coronavirus pandemic lockdown.<\/p>\n

It wasn’t a cookout (it wouldn’t have been a cookout even without the virus), but it was<\/em>\u00a0a great steak and there were some luscious oven fries, very very good steak and very very good oven fries. Also some lovely friar’s beard<\/a>.<\/p>\n

I almost always buy locally-farmed meat, whatever the species, but there was good a reason for making an exception this week.<\/p>\n

It was a Kansas steak (which seems to have a certain cach\u00e9). That is, it was a steak from Kansas, specifically, a cut of eastern Kansas Black Angus beef, a prime strip steak<\/a>, dry-aged. It would normally have been very expensive, but this particular steak, purchased from Eataly, was, at 19 ounces, enough for 2 generous portions, and it was hugely discounted. It cost us only $20, or less than half the conventional price.<\/p>\n

I don’t think I had ever cooked a true dry-aged steak, or even eaten one. This may have been my first, but it’s unlikely to be my last.<\/p>\n

It was wonderful, from first to last, from the scent that began almost the moment it began to warm in the oven, until the tastiness of the very last bite.<\/p>\n