If you're not hungry yet, you may be after watching the latest Food Curated video from food documentarian Liza de Guia. She goes into the kitchen at The Brindle Room in New York City with chef/owner Jeremy Spector to watch him make a dry aged burger featuring deckle fat from the outer edge of a ribeye. The patty is seared in a cast iron skillet before being transferred to an oven, them goes back on the stovetop to get topped with American cheese and caramelized onion. Watch the video after the jump.

Related: Dry Aged Burgers for a Good Price at the Brindle Room in the East Village

The Secret to The Best Burger in New York City: The Brindle Room's Deckle Fat


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