Dry aging meat is a technique used to enhance its flavor and tenderness, and in this recipe, we take it to the next level. We start by dry aging our T-Bone Steak for 60 days, which allows it to develop a unique flavor profile that you won’t find anywhere else. Once the steak is ready, we add it to a savory bacon pie and cook it in a wood-fired pizza oven for the ultimate smoky taste.
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