What is the difference between dry aged and wet aged steak? Chef Ricardo Vargas from The Capital Grille explains it while he shows food radio talk show host Cleverley Stone how to make shallot butter sauce that accompanies his bone-in Kona coffee-crusted dry aged sirloin steak, featured on his Houston Restaurant Weeks dinner menu. Other items on the Houston Restaurant Weeks menu include Caesar salad, seared citrus glazed salmon and a flourless chocolate espresso cake.

Houston Restaurant Weeks takes place from August 1 through August 31, 2012. The Capital Grille will donate $5 from each Houston Restaurant Weeks dinner sold to the Houston Food Bank.

Diners can make a $10 donation to the food bank by texting HRW to 20222. (Message & data rates may apply and all purchases must be authorized by the account holder. For more details,  http://www.houstonrestaurantweeks.com/ .)

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For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)