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:
8720 Sunset Boulevard
West Hollywood CA, 90069
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