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Chef Brian Kevorkian of Grill 23 in Boston teaches us how to dry age our own tomahawk steak topped with a delicious Bordelaise Sauce.

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Tags : AgedBostonchefCookingcooking how-tocooking steakCuisineDAILYDaily MealDailyMealdietDineDryEatfine diningFoodgrill 23HealthHealthyhow tohow to cookhowtokitchenmealRecipeRecipesSteakThe Daily MealTheDailyMealtomahawk
Livia

The author Livia

Crossfitter, Blogger, World's Pickiest Vegetarian, Ninja in Training, Vampire Slayer. Blue is my favourite color. It's also the only color.

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