1) Funkify Your Meat
■ Dry-ageing a steak gives it such an incredible boost of flavour that restaurants typically sell aged steaks for twice or even three times the price of non-aged. So ageing your own is a sure way to show off your chops.
It may seem extreme, but do you want to hit braai highs or not?
It’s fairly simple. The goal is to dry out the meat’s exterior — so bacteria forms and imparts flavour — but avoid rot-causing moisture, says The Food Lab author J Kenji Lopez-Alt, of Serious Eats (seriouseats.com).
Start with a bone-in prime rib (with the fat cap intact), which will make about six rib-eye steaks. While it’s a bit pricey, it
