-Our Dry Aged Steaks-
What is Dry-Aged Beef?
A dry-aged steak is, as you surely guessed, aged before eating. You can find steaks that have been dry-aged from 7 to even up to 120 days. The most common timeframe for a steak to be dry-aged is 30 days and is how we prepare our steaks at Flames Bar and Grill Briarcliff. The meat doesn’t spoil during this time, because you age it in conditions that tightly control the levels of moisture and bacteria.
During the dry-aging process, moisture is drawn out of the meat. This causes the beef flavor to become even beefier and more flavorful. What’s more, the aging process causes the beef’s natural enzymes to break down the connective tissue in the meat, making it more tender. A crust of fungus (much like finer cheeses) which grows on the outside of the meat while it ages furthers this tenderization process, while adding a nice, corn-like flavor to your beef (we scrape this fungal crust off before cooking).
This is the most commonly requested age in steaks. The steak has developed the flavor and texture qualities associated with dry-aged meat: it is very tender, with a flavor best described as a mix of buttered popcorn and rare roast beef. At this point, the steak has lost 15 percent of its total weight.
What Cuts of Beef Are Used For Our Steaks
Our special selections of USDA prime dry-aged beef, cooked and sliced to perfection include Porterhouse, Ribeye, Filet Mignons, and T-Bones