THE BEST STEAK I’ve ever eaten was a chuletón—a rib steak from a 6-year-old ox. I had it this summer in the scrublands of León province, Spain, at Bodega El Capricho, considered by many the best steakhouse in the world. It tasted of iron and sweetgrass, and the fat smelled intoxicatingly like buttered popcorn. Many factors contributed to the intense flavor of the steak at El Capricho. The most important was time—not in the kitchen or the dry-aging room,...

Source: Wall Street Journal October 18, 2018 12:54 UTC