Dry Aged Steaks
Dry aged steaks are methodically aged where they naturally break down and become extremely tender. Dry-aged steaks are rich and savory with a buttery texture.
These gourmet steaks are all cut from USDA Prime beef and are among the best steaks in the world. By employing a traditional dry-aging process, these are the extremely tender, delicately flavored juicy steaks.
Among the wide selection of dry-aged steaks, you can choose from the filet mignon steaks, boneless sirloin strips, massive porterhouse cuts and bone-in ribeyes. You can also find succulent 12- to 14-pound heart of rib roast, which makes for an elegant dinner party entrée. The bone-in rib roast is a wonderful menu anchor. Yet it can be paired with any number of side dishes.
Because of their rich, buttery texture and savory taste, dry aged steaks are best paired with deep red wines. As for wines, Sommeliers usually recommend a good Merlot, Cabernet Sauvignon, Pinot Noir or Bordeaux. In addition, simple herb rubs or marinades are the best way to bring out the steak’s flavor as heavy sauces will usually drown out the natural complexities in these magnificent cuts of beef.
You can also prepare dry aged steaks by marinating the meat in a sherry or port reduction, broiling it in a simple Madeira wine sauce, or grilling it with shallots and herb butter. To make a flavorful herb butter, simply combine minced fresh garden herbs, and mix into room-temperature butter with freshly pressed garlic and perhaps a hint of lemon.