Enjoy dry and delicious steaks at these prestigious restaurant chains.
Dry age steaks intense flavor and tenderness through a weeks-long dry aging process that results in a cut of meat that is truly special. Fans rave about the melt-in-your-mouth texture and nutty taste of dry-aged steak, and several restaurants pride themselves on taking care of the process in-house, making the steak worth every penny. If you’re craving dry-aged steak, here are six restaurants to add to your list.
Capital Grille
Capital Grille has several dry aged favorite options on the menu: Kona-Crusted Dry Aged Bone-In Strip NY with shallot butter carved in-house and flavored with Hawaii’s famous Kona coffee. There’s also a fantastic Dry Aged NY Strip au Poivre with Courvoisier crème, aged for 18-24 days and flavored with black pepper. The dry New York bar is also a hit.
Morton’s Steakhouse
Morton’s Steakhouse has a 14 oz dry-aged Ribeye on the menu, and a 36 oz dry-aged Porterhouse. “The food was amazing! I ordered the 14 day dry aged ribeye with truffle oil and it was cooked to perfection – tender, flavorful and just what I expected,” one fan said. “On the side, I had brussels sprouts, parmesan truffle fries, and lobster mac and cheese, each of which offered a delicious complement to the steak.”
STK Steakhouse
STK Steakhouse featuring a selection of 35-40 day-old steaks, including 28oz Porterhouse, 18oz Bone-In Strip and 14oz Delmonico. “I ordered a dry-aged rib eye in New York, my wife had a 10-ounce filet mignon. Both were excellent and cooked perfectly. The dry-aged strip steak had this crust on it that was amazing.” joint.
Fleming’s Prime Steakhouse & Wine Bar
Fleming Prime Steakhouse & Wine Bar has a 16-ounce Prime Dry-Aged Ribeye on the menu. “If you’ve never had dry-aged steak and consider yourself a steak lover, we invite you to join us for dinner next time,” the restaurant said. “It has the robust flavor quality you love in ribeye, with a more umami flavor that’s hard to explain until you experience it first hand.”
Fogo de Chao
Kitchens in Fogo de Chao can enjoy a beautiful 36-ounce dry-aged Tomahawk Ancho, a 42-day dry-aged long-bone ribeye. “We had a dry-aged Tomahawk Ribeye for the table, which had excellent fat and an expertly-flavored steak. A whole currasco is the way to go if you’re hungry to get a parade of different meats,” said one fan. said.
BOA Steakhouse
BOA Steakhouse features 15-day dry-aged ribeye and 21-day dry-aged tomahawk. “The food was absolutely delicious and our waiter was amazing. Will definitely be back. The steak was cooked to perfection and the mac and cheese was the best I’ve had in a while” joint.
