Dry-aged steak is a luxury for steak lovers because it has a unique, intense flavour that’s richer and more complex than regular steak. To create it, we use extremely high-quality meat which is stored in a carefully controlled environment with specific temperature and humidity for several weeks. During this time, two things happen: moisture in the meat evaporates, which concentrates the beefy flavour, and natural enzymes start to break down the muscle tissue, making the meat incredibly tender.
The taste is often described as nutty, buttery, and deeply savoury. The aging process enhances these flavours allowing you to really taste the pure, natural quality of the beef. Dry-aged steak has a super tender texture that melts in your mouth and is unlike any steak you may have tried before.
Experience this incredible favour this January with our special limited dry aged menu:
28 Day Dry-Aged Wagyu Burger - AED165
Homemade brioche bun, gruyere, hollandaise, blistered tomatoes, onion compote
25 Day Dry-Aged Beef Ribeye - AED430
Bone marrow crust, charred shallots and black garlic puree
45 Day Dry- Aged Beef Cowboy Steak AED550
Roasted sunchokes, caramelized cipollini onions, rosemary jus
Only the finest restaurants serve steaks with the flavour optimized through special aging processes. There are several aging processes used to age beef with dry aged beef, sometimes called the “Old World Style”, used by the most scrutinizing restaurants. Dry aged beef is not typically sold in supermarkets dueto the time and expenses involved in the dry aging process. The process of dry aging meat goes back to around the 1950s when butchers discovered curing meat through the dry aging process created a more tender and tasty steak.
Details:
- Temperature: Typically kept between 1°C and 3°C, just above freezing to ensure the meat ages slowly without spoiling.
- Humidity: Maintained at around 80-85% to prevent the meat from drying out too quickly while allowing moisture to evaporate slowly.
- 21-30 Days: Most commonly aged for this period, the beef becomes significantly more tender and develops a slightly deeper flavour
- 45 Days: The meat reaches peak tenderness with intensified beefy flavours and a slight hint of nuttiness.
- 60-90 Days: At this stage, the beef develops a more profound, concentrated flavour with a unique umami richness, along with earthy, almost cheese-like notes.
- 120 Days and Beyond: Ultra-long aging produces very bold flavours, often described as funky or blue cheese-like. This is only preferred by true steak connoisseurs due to its intense character.
