AOF Ribeye. It’s back.
When Chef Jeremiah and Amy were talking all things steaks, Jeremiah had discovered this fascinating process for dry aging beef; aged in cold smoked, salted butter. The meat is dipped multiple times into the smoked butter, to produce the thick rind, which then serves to help cure and age the beef. The majority of the rind is cut off prior to cooking, but of course some butter remains, and with the intense flavor profile of a 4o day aged steak, cast iron skillet preparation is then used for this piece of culinary perfection.
They will go quick. Make your reservations today. amysonfranklin.com