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Yes, another dry-aged strip sirloin…this time aged for four months and paired with a filet given the same treatment.
Tag: dry-aged steaks
Petite Purveyor of Prime
ELV note: The following article appears in this month’s issue of VEGAS magazine. Click here to read it in its original format, or continue reading below…and try not to start salivating for a superior steak.
How Nicole Brisson Handles the Manliest Meat in the World
When you ask to see the chef in most steakhouses, a big, brawny guy appears looking like he knows his way around a side of beef. Not so at Mario Batali’s Carnevino. Instead, a pint-size female walks out looking no bigger than a filet mignon. Nicole Brisson is 5-foot-2 and has talents and responsibilities that make her unique in the world of porterhouses and prime. As executive chef, she supervises the cooking and the (almost all male) staff of 120 employees at what may be the best steakhouse in America—serving what are certainly the oldest aged steaks anywhere, along with authentic eats given the weighty Batali/Bastianich seal of approval. It doesn’t get more exalted than that in the steak or Italian food world.
NERO’S – Not Long for This World
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It is one of the great, unsung steaks of Vegas. The dry-aged Creekstone Farms strip and rib eye at Nero’s competes with any steak in any steakhouse in town for pure, natural, unadulterated beefiness.