What is Dry Aged Steak?
Bull & Bourbon is proud to announce that we’re now carrying dry aged steak. You can reserve your premium cut of 60-day, 90-day, or 120-day aged steaks, making your visit here even more special. If you’re thinking of reserving a cut, don’t wait too long – these steaks are sure to be among our most popular and you won’t want to have to wait around on more to be ready to enjoy.
Understanding Dry Aged Steak
When you head into a steakhouse or restaurant, the steak that you eat is usually fresh. It’s red, moist, and juicy – and delicious, of course.
Dry aged steak takes a slightly different approach. Rather than serve up the steak as fresh as possible, dry aged steaks are aged from 7 to 120 days before you eat them. This changes the flavor and the composition of the meat, making it taste great and making it more tender to eat. The longer that you dry age a steak, the more tender and the better the flavor it will have.
How Dry Aging Works
When a steak is dry aged, it’s placed in a humidity-controlled environment and is hung up so that all sides of the meat are equally exposed to the air. The dry aging process allows natural enzymes within the meat to consume oxygen and start breaking the molecular bonds of the meat, which leads to those texture and flavor changes we referenced above. Good mold starts to form on dry aged steaks and pulls moisture from the meat.
But don’t worry, you won’t be eating any of that mold. Before the steak is cooked, a chef trims all of the mold away. The result is an aged meat that has a nutty flavor and a tender consistency.
Why Dry Aged Steak Tastes So Good
The process of dry aging a steak alters its flavor. Because meat consists of about 75 percent water, and much of that water is removed during the aging process, the resulting meat is more concentrated, which enhances its taste.
The taste is also enhanced by the chemical changes that the meat undergoes during dry aging. Larger molecules are broken down during aging, which can lead to the creation of sugars and savory elements like MSG.
The proteins that break down during the dry aging process can also enhance the steak’s texture. Meat can be difficult to bite through, but as those proteins are broken down, the meat becomes more tender.
In short, dry aged steak is delicious, tender, and enjoyable. The longer that a steak is aged for, the more tender the cut and the stronger the flavors will become.
The Cost of Dry Aged Steak
Dry aging steak results in a higher quality product, but it’s a complicated process that has to be carefully managed in order to get a great result. Dry aging needs to take place in an appropriate humidity, and it takes significant time to accomplish. Because of this nuanced process, dry aged steak costs more than traditional steak.
Enjoy Dry Aged Steak at Bull & Bourbon
At Bull & Bourbon, we’re delighted to announce the availability of dry aged steaks. Cuts include a tomahawk, Korobuta port tomahawk, lamb loin, 40-ounce porterhouse, bone-in NY, and a 107 Ribeye. We offer 60-, 90-, and 120-day aged steaks, so you can pick the cut and the age that you prefer. If you haven’t had dry aged steak before, the 60-day is probably just right for you. The flavor will be stronger in the 90- and 120-day aged steaks, but t won’t be a traditional steak flavor, so it can take some getting used to.
Because it takes so much time to age these steaks, some cuts are available now, with additional cuts becoming available toward the end of December. To make sure that you don’t miss out on this unique opportunity, reserve your cut now. You and your guests will be able to enjoy a delicious dry aged steak professionally prepared and cooked here at Bull & Bourbon. Our menu is full of additional delicious choices, including sides and drinks that will complete your meal.
Whether you’ve never had dry aged steak before, or whether it’s one of your favorite dishes, reserve your cut and make a dinner reservation at Bull & Bourbon. Our dry aged cuts are already popular, and you don’t want to miss out on this special dinner experience.