Where's the Beef?

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Liran Mezan is the corporate chef at B.L.T steak.  Liran recommends butcher cuts like flank or hangar steak as a flavorful alternative to individual cuts. 

Dry aged beef is an expensive but really flavorful type of beef.  It's dehydrated by resting up to 28 days in a temperature controlled room.  Liran explains that it's controlled rot.  The flavor is concentrated in a dry aged steak.

Find B.L.T steak around the country, including Los Angeles:

B.L.T. Steak
8720 Sunset Boulevard
West Hollywood CA, 90069


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