In-House Dry Aged Steaks
At Marble Room, we take pride in dry-aging our steaks in-house to perfection. Each steak undergoes a meticulous aging process, allowing natural enzymes to tenderize the meat and enhance its rich, robust flavor profile. Indulge in the unparalleled taste and melt-in-your-mouth texture of our dry-aged steaks.
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Steak
Description
Available in
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.
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.
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.
