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By Amy Sherman

What do fine wine, cheese, and dry-aged beef all have in common? Unlike bad news and hangovers, they actually get better with age. And in the case of beef, true dry-aged is the most luxurious beef you can find, preferred by top U.S. butchers like DeBragga. That’s because dry aging concentrates the flavor of the meat as the moisture slowly evaporates, allowing flavor to develop just as it would in perfectly aged cheese or wine. The resulting flavor is complex, and then there’s the tenderness. DeBragga’s dry-aged steaks are what beef lovers dream about—full of funk, tender, rich in beef flavor, and worth every penny. These are the kind of steaks you’ll find at a top restaurant or perhaps a very fine steakhouse.

Founded in the early 1920s, DeBragga, New York’s Butcher®, has almost 100 years of history as a purveyor of fine beef steaks, which were sold to restaurants, hotels, and steakhouses exclusively. In 1954, the firm welcomed Marc Sarrazin—the son of a butcher from the Charollais region of France, which is renowned for producing some of the world’s finest beef. In 1992, his son, Marc John Sarrazin took the helm, and today representing the third generation of the family, Eric Sarrazin joined the company in 2013.

With time comes not only expertise, but progress—and now you can have DeBragga’s top quality cuts of beef, as well as naturally raised pork, lamb and poultry, shipped directly to you. Their Kansas City Strip Steaks are hand-select, dry-aged Certified Angus Beef™. On the bone, this cut is well-marbled, rich, and beefy. Also the dry-aged, tender Cowboy rib steaks offer a classic steakhouse cut with a great balance of marbling to meat, giving this beef great flavor and texture. And DeBragga’s naturally raised Iowa pork chops come from hogs that are raised without antibiotics or hormones. They are full-flavored and juicy—naturally.

Tasty tidbits
  • Some of the best-known chefs in the country are DeBragga customers, including Tom Colicchio, Daniel Boulud, Alfred Portale, and Jean-Georges Vongerichten.
  • DeBragga’s quality steaks have been praised in the pages of Food & Wine, Bon Appetit, and Saveur.



Steakhouse cooking secrets
1. However you choose to cook it, start with room temperature steaks. They spend less time on the heat and cook to temperature faster and more evenly.
2. Start with a very hot flame—using cast iron, under the broiler, or on the grill. After you get the sear, lower the temperature and move the meat away from direct heat. The goal is to create a great crust.
3. No matter how you cook a steak, you must let it rest before slicing or serving. Heat causes the juices to rush toward the center, away from the flame. Resting allows the juices to redistribute, giving you uniformly juicy and tender beef in every bite.
4 To check for doneness, insert an instant reading thermometer in the thickest part of the meat. For rare, remove the steak at 120 degrees Fahrenheit; it will continue cooking off of the heat to a perfect 125.
5. Carve meat crosswise against the grain; otherwise, your slices will be chewy and unpleasant.

Sweet Sizzle

Ever wonder how restaurants get that beautiful, caramelized crust on a juicy steak? The secret is butter-basting. Sure, it’s a little indulgent, but with cuts this brilliant, you might as well go whole hog.
Check out Tom Colicchio’s recipe for butter-basted steak and potatoes. The recipe calls for hanger, but the basic technique can be used for any steak.
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