This Is What the World's Most Expensive Steak Tastes Like

Wagyu beef is already a gastronomic marvel to behold, but combine the best cut you can possibly get -- A5, grade 12 wagyu ribeye -- with an extreme 400-day-long dry-ageing process (most steaks are only dry-aged for 28 days) to concentrate the flavor and tenderize the meat, and you have a culinary experience bar none. Never done before, the steak is essentially an experiment by Joshua Smookler of Long Island City's Mu Ramen, and "professional carnivore" Nick Solares was the lucky recipient of the...