For those of you that missed out on the dry-aged ribeye (or were a little too timid to try it) don't fret, they're back and in a much large quantity than last time.
The process to age a steak is actually pretty labor intensive. No, it's not a matter of just letting them sit around, there is some fine-tuning and science behind it. The room that these are put in have to have a specific humidity, temperature and air quality. If any one of these factors is "off" it can completely screw up a flavor profile. For instance, just by leaving specific items in the room (not on the actual piece of meat) can impart a flavor onto your steak. In most cases, many aging facilities leave gigantic blocks of artisan salts within the room to impart a specific flavor.
Our first attempt at aging was a success, (although going into Lent is not the best time to showcase meat) and we decided to age another batch to show what kind of meat this restaurant is capable of serving. For those of you who haven't had the chance to indulge yourself (and trust me, this is one of those times to) the only way we could best describe this to you is "animal butter." These 32 ounce, bone-in monsters are a melt in your mouth experience that true beef lovers will appreciate. When we were hand-carving these behemoths of a cut, Ray was telling us of people trying to put "dibs" down on the next set to come in. So, we've made it a priority to make sure that we would have enough on-hand to feed the masses.
For our loyal fan base in our weekly newsletter, you are the first to know that these are back (so consider this your dibs). And for the rest of you, Lent is over. Your meatless Friday's are no more, and what better way to celebrate than slicing into a hand-carved, bone-in 32 ounce, five week dry-aged ribeye. Ladies and gentlemen, this is the creme de la creme of meat and you will find it no where else than at the Uptown Grill.
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