Dry Aged Beef & Steaks (11 Results)

What is Dry-Aged Beef?

Dry-aged beef is crafted through a traditional technique where prime cuts of meat age openly in specialized coolers for a minimum of 30 days. During this time, natural enzymes break down connective tissues, tenderizing the beef and intensifying its flavor. The result? A steakhouse-quality experience with a rich, nutty taste and melt-in-your-mouth texture. Our selection of beef cuts includes favorites like bone-in ribeye, boneless sirloin strip steaks, Porterhouse, and New York Strip—all delivering the deep, robust flavor only dry-aged steak can offer.

Our Dry-Aging Process

Allen Brothers is a trusted name among discerning purveyors of fine meats. We source only prime beef with superior marbling, ensuring every steak is tender and flavorful. Our controlled environment and advanced ager systems carefully manage humidity and temperature to prevent spoilage while enhancing the beef’s natural richness. During this process, proteins break down, creating an unparalleled buttery texture and deep, savory umami flavor that sets our dry-aged meat apart. This commitment to quality and accessibility ensures that steak lovers everywhere can enjoy a premium experience at home.

Order Dry-Aged Steaks Online for Delivery

Craving a premium steakhouse experience at home? It’s never been easier to checkout with Allen Brothers. Our online store offers a variety of dry-aged cuts of beef perfect for any occasion. Whether you’re treating yourself or searching for a thoughtful gift, our steaks make an exceptional choice. Plus, we offer convenient gift cards and corporate gifting options. With reliable dry-aged steak delivery, you can have restaurant-quality steaks delivered right to your doorstep with ease and confidence.

Dry-Aged Steak FAQs

What is the difference between wet-aged and dry-aged steak?
Wet-aged steak is aged in a vacuum-sealed bag to retain moisture, offering a milder, fresher flavor. The wet aging process typically lasts a few days to weeks. Dry-aged steak, however, is aged in a controlled environment for several weeks, developing a unique nutty and slightly funky profile, distinguishing it from the more straightforward taste of wet-aged steak.

How do I store my dry-aged steak after delivery?
Keep your steak refrigerated and use it within a few days. For longer storage, freezing is recommended to preserve quality.

What is the best way to cook a dry-aged steak?
There are several methods to cook a dry-aged steak. Bring the steak to room temperature before cooking to ensure even heat distribution. Season simply with salt and pepper to highlight the beef’s natural flavor. Preheat a cast-iron skillet or grill to high heat and sear the steak on each side until a crust forms. Use a meat thermometer and aim for 130-135°F (54-57°C) for medium-rare. This will help your piece of meat to cook evenly. Let the steak rest for a few minutes before serving to retain its juices.