LIC's Mu Ramen might not be the first place that comes to mind when you think "steak", but as we've seen before, chef/founder Joshua Smookler has been experimenting with dry-aged beefs for some time now, hoping to concentrate the flavors, and serve some of the tastiest meat in the City.
In this video from Eater, watch as resident meat-expert Nick Solares heads on out to Long Island City to try out a piece of 200-day dry-aged Prime Rib which has been cooked in 90-day dry aged beef fat.
Professional carnivore Nick Solares loves two things: Dry-aged beef and prime rib. This week on The Meat Show he visits Mu Ramen in Long Island City, where Chef Joshua Smookler helps him combine those joys with a 200 day dry-aged prime rib slow cooked in a giant vat of rendered lard.
via Eater
Matt Coneybeare
Editor in Chief
Matt enjoys exploring the City's with his partner and son. He is an avid marathon runner, and spends most of his time eating, running, and working on cool stuff.
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