By: Chef Erica
Prairie Street Prime Resident Chef
When preparing a specialty meat product, sometimes less is best! Chef Erica approaches the exquisite 30-Day Dry Aged USDA Prime Tomahawk by Prairie Street Prime with simplicity and finesse in this reverse sear technique. The highly coveted dry-aging process takes prime meat to a whole new level as it deepens the meaty flavor and increases the silky texture through a controlled time and temperature environment - creating an unparalleled luxury meat experience.