For some, it’s a matter of ordering the rightsteak for two, or pre-gaming withsteak tartare.
In-house aging is asign of a top-quality steakhousethat stands above from the fray.
Dry-aged steaks, on the other hand, are an entirely different animal, so to speak.
Photo: Smith & Wollensky/Facebook. Design: Eat This, Not That!
It’s also typically more expensive.
For some steak connoisseurs, though, it’s dry-aged or nothing.
Some of these restaurants deal in dry-aged steaks exclusively.
Photo: The Capital Grille / Facebook
Others will offer a few select dry-aged cuts.
These eight steakhouse chains offer some of the best dry-aged steaks you could find.
The New York-launched chain is among thefastest-growing steakhouse chainsin the nation.
Photo: Courtesy of Smith & Wollensky
But, rest assured, no matter which cut you choose, quality will be front-and-center.
Yet another steakhouse that goes both ways, STK serves both wet- and dry-aged selections.
The dry-aged cuts include a 28-ounce porterhouse, 14-ounce Delmonico, and 34-ounce tomahawk.
Photo: Del Frisco’s
dry-aged bone-in Prime ribeye, and a 16-oz.
dry-aged Prime Kansas City strip.
Fogo de Chão / Facebook
Photo: Courtesy of Morton’s The Steakhouse
Photo: STK / Facebook
Photo: Fleming’s
Photo: TripAdvisor
