In-House Dry Aged Steaks
Few steakhouses dry-age their steaks in-house, but at Marble Room, it is an essential part of our commitment to exceptional beef. By aging our steaks on-site, we are able to carefully oversee every stage of the process. Over time, natural enzymes tenderize the beef while moisture loss concentrates its flavor, creating the rich character and exceptional depth that define a truly great steak. The result is remarkable depth of flavor, a buttery texture, and the distinctive qualities that only properly dry-aged beef can achieve.
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Steak
Description
Red Wine and Black Truffle Bone-In Strip Steak
Red wine was reduced to a state of syrup consistency. Then it’s infused with black truffle shavings and lacquered onto the steak before entering the dry ager. The steak has tones of earthiness, with a rich, concentrated beef flavor.
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Steak
Description
Available in
Red Wine and Black Truffle Bone-In Strip Steak
A red wine reduction, infused with black truffle shavings, is lacquered onto the steak before the dry-aging process begins. As the flavors develop, the steak takes on rich earthy undertones, enhancing the bold, concentrated character of the beef.
Red Wine and Black Truffle Bone-In Strip Steak
Red wine is reduced to a state of syrup consistency. Then, it’s infused with black truffle shavings and lacquered onto the steak, before entering the dry ager. The steak will have tones of earthiness, with a rich, concentrated beef flavor.
Standard Dry Aged Bone-In Ribeye
The standard practice of dry aging allows natural proteolysis to tenderize and further enhance the flavor of the steak.
Citrus and Kombu Bone-In Ribeye
Orange, lemons, and limes are zested and blended into a pulp. The steak is then encased with the zested citrus, along with Dashi Kombu seaweed. The triple citrus will lend subtle sour acidity, with notes of fresh ocean brine.
Porcini Mushroom Bone-In Strip
Porcini mushrooms are dried and then ground into a powder. The steak is dry rubbed with this powder, before entering the dry ager. The full flavor of the porcini mushroom will be present in the steak, with an earthy soil after tone.
Chipotle-Apricot Bone-In Strip
The steak is rubbed in an apricot infused Mexican adobo (dried chili, chipotle, garlic, apricot, cinnamon, and bay leaf). At the end stages of the dry aging, the steak then gets lightly smoked. The flavor of this steak will have bold sweet and spicy notes, with a hint of smokiness.
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Steak
Description
Tomato Aged Bone-In Strip
Sardinian tomatoes are dried and ground into a paste. The high glutamine content present in the tomato will transfer to the fats in the steak, adding light notes of thyme, basil, and garlic.
