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Dry Aged Steak San Francisco

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What Happens To The Meat During The Aging Process

47 day dry aged steak

Whats happening, Poll and Kawa both told me, is that the enzymes in the meat are breaking down, resulting in a more tender, juicier steak with a much more concentrated flavor. There’s also some shrinkage.

Essentially, the water is coming out of the meat and its technically shrinking. The flavor of the meat is getting more and more intense as it gets denser in the dry-aging process, revealed Perry Pollaci, Cutthroat Kitchen champ and the executive chef at Castaway in Burbank, California.

There’s also often mold that forms on the meat. But that’s natural too, and while eating a hunk of meat that has mold on it might seem counterintuitive, it’s actually just a part of the maturation of flavors.

Think of it this way, Pollaci said, the meat is almost breaking itself down, so the natural enzymes are causing the muscle tissue to break down, which is going to make for a more tender and flavorful cut.

Delivery & Take Home Raw

Our dinner menu is available for takeout and delivery through Doordash and GrubHub. Our raw dry-aged steaks are available to purchase and can be grilled and enjoyed at home. Order and pay directly through our website, from the Online Ordering tab above.

Reservations can be booked through our website, OpenTable, or by calling us at

Please note, we are closely monitoring the guidance provided by the centers for disease control and prevention, the California department of public health and the San Mateo Public Health department to ensure the well-being and safety of everyone around us.We have strict procedures regarding sanitizing all workspaces in the dining room and in the kitchen/prep area.

Pacific Dining Car Los Angeles

The historic Pacific Dining Car steakhouse dates back to 1921. It has been family-run for four generations. On the menu, youll find USDA Prime American corn-fed beef, which the restaurants butcher cuts. These steaks are then aged in-house and grilled under an open flame, which allows the natural juices and flavour of the beef to unfold. The restaurant also serves up a brilliant breakfast, fresh seafood and creative cocktails. You can even have steak for breakfast if you order the top sirloin and eggs combo which comes with toast and lyonnaise potatoes.

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Greystone Steakhouse San Diego

Greystone Steakhouse is located in the Gaslamp Quarter Historic District. It offers a menu full of timeless classics, for instance, USDA Prime Steaks, wagyu beef, caviar, fresh seafood and homemade pasta. Dishes are made with the finest, seasonal ingredients sourced where possible from local farms. The steaks are cooked to perfection and come with delicious sides like bacon and fig-infused Brussels sprouts, parmesan truffle fries and lobster mac n cheese.

Harris Steakhouse San Francisco

The 15 Best Steak in San Francisco

The folks at Harriss know good cuts. There is a wide selection of aged beef including signature dry-aged porterhouse and Harris bone-in New York steaks. The cosy space features deep leather banquettes and the high-end service makes it an ideal place to celebrate any special occasion. It is a particularly great date night spot.

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Black Angus Steakhouse San Bernardino

If you are looking for a good steak night in San Bernardino, then make your way to Black Angus Steakhouse on Hospitality Lane. The classic steakhouse serves up Black Angus steaks carefully aged a minimum of 21 days, fresh-cut daily and grilled over an open flame. House specialities include succulent seafood, fall-off-the-bone baby back ribs and its famous slow-roasted prime rib. This family-friendly joint is casual, lively and fun and plays up to its Western cattle rancher roots.

The Art Of The Upsell

Dry-aged beef is not as much of a profit center as it is an attention grabber. It relies on menu maneuvering, such as selling side dishes with a lower food cost a la carte, to make it worth serving. For example, at Kevin Rathbun Steak, side dishes from onion rings to creamed spinach cost $7.50, while sauces such as roasted garlic butter and bearnaise are $3. Servers, as a result, can talk up sides for the table as well as suggest steak accompaniments .

We lose a minimum of 40 percent to start the longer we age, the more we lose, Gresh says. We price accordingly to keep our food costs in line around 32 percent overall.

Jon Weber, co-owner and director of operations at Cowboy Star Restaurant and Butcher Shop in San Diego, echoes these sentiments, noting that dry-aged beef typically performs about 8 percent less in terms of profit margin compared to the restaurants other beef programs.

So if dry-aged beef is still expensive, why does it stay on menus? Cliff Bramble, co-owner of Kevin Rathbun Steak, says the recognition among guests with roomier wallets plays a big role. You have to take into account that many guests in steak houses are on business accounts and are entertaining clients, he says. So they have a larger discretionary budget.

Operators agree that diners increasingly know that dry-aged steak doesnt come cheap. They may balk but still buy. Oh, dry-aging is definitely gaining in strength, Buhagiar says. It just sounds better as a selling point.

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Rare Society San Diego

The Rare Society is a slick steak house with hardwood accents, vintage lighting, gilded ceilings and walls, and cosy leather chairs and booths. Its all very inviting. The menus are just as inviting and feature all sorts of wood-grilled cuts including an eight-ounce filet and a 20-ounce 40-day dry-aged bone-in New York strip. The seafood here is also terrific, with a tempting tower filled with oysters, shrimp cocktail, clams, snow crab legs and Maine lobster salad.

Yosemite Ranch Steak Seafood & Roast House Fresno

a dry aged steak in 1 day?

Yosemite Ranch makes all its recipes from scratch and age each succulent steak 21 days before grilling over coastal red oak. People come far and wide for tasty steak dinners which include a great selection of sides and salads. The ranch steak with buttered wasabi served with butternut squash ravioli sounds filling and flavoursome. You can top your steak with cold water lobster tail if you are feeling fancy.

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The 15 Best Steak In San Francisco

When craving for meat, why not go for the best way to have them? While San Francisco is littered with restaurants that offers vegan meals, there are also restaurants that can satisfy your steak cravings.

Restaurants in San Francisco offer a wide variety of food in their menu but some of them have a whole section dedicated to both modern and traditional takes on steak. If you are looking for the best place to have your steak, here are 15 restaurants that can surely give you what you are looking for.

Top Steakrestaurants In The Bay Area

Steak doesn’t seemthat complicated on the surface â it’s just grilled beef, right? â but that’s what makes it so interesting. Go to any steak house and you’ll be confronted with options: Do you want beefy, bone-in rib eye or a mild slab of roasted prime rib? Imported Wagyu from Japan or something Nebraskan? The Bay Area’s best places to get steak capture that range of ways to eat. At the chic Alexander’s Steakhouse, pieces of melty A5 Hitachi Wagyu are tucked into puffy buns with pickled apples and scallions. Meanwhile, Town in San Carlos serves pasture-raised beef from its own ranch. While some are sticking to a takeout-only model for now , others have open patios that allow you to eat your meal fresh off the grill.

I tried a few dozen restaurants for this story, sampling a variety of the different cuts on offer. Hopefully, this list speaks to both the casualness of weeknight steak frites and the big blowout feel of an elegant steak house feast. That said, if youâre looking for an even more casual encounter with beef, thereâs always my recommendations for the best burgers.

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Mastros Steakhouse Newport Beach

Mastros Steakhouse has eight locations across California, but we particularly love the one in Newport Beach for its incredibly romantic dining room with trees decorated with fairy lights. The steaks are top quality and so is the service and the fine wine list is very exciting indeed. Share a 48-ounce porterhouse or its famed New York pepper strip served with a side of luscious lobster mashed potatoes and the decadent Alaskan king crab black truffle gnocchi.

Best Steakhouses In San Francisco

Dry

BY Tom MolanphySan Francisco Local Expert

Are you a carnivore in San Francisco who’s worried all the city has to offer is clams and salads with a latte on the side? Although the seafood bounty of the bay is deservedly reflected on many restaurant menus, and a vegan certainly has some choice pickings , don’t fret.

The Bay Area also has a long, proud tradition of enjoying a good, choice steak. After walking up and down the hills of San Francisco or returning from that long hike through Muir Woods, what else could possibly go with that glass of Sonoma pinot other than a hearty steak?

10Best has you covered. Our editors and locals search the city and suburbs for the top places. Then, we showcase popular restaurants like 5A5 Steak Lounge, and we highlight eateries with great user reviews, like Bob’s Steak & Chop House – San Francisco. We also help you find areas where Steakhouses are prominent – Financial District, for example – so that you not only get terrific dining recommendations, but you also have choices to boot.

After all, if you’re going to eat, you may as well do it right and take advantage of San Francisco’s best.

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Charlie Palmer Steak Napa

The Napa location of Charlie Palmer Steak is a light, bright and breezy spot to relax over some succulent steaks and juicy wines. Youll find it at the Archer Hotel. Here you can order top steaks and chops from select farmers and ranchers. The menu focuses on seasonal local ingredients and features classic cuts like a 22oz bone-in rib-eye, Imperial Ranch wagyu strip steak and porterhouse for two. You can make your steak even fancier with a side of sautéed foie gras and butter-poached lobster.

Osso Steakhouse San Francisco

Osso Steakhouse is a surf and turf restaurant on Nob Hill. It serves sizzling steaks and seafood in a beautiful Art Deco space filled with brown leather banquettes and marble walls. The atmosphere is relaxing and the service is friendly. When you dine here youll have a good time. As for the steaks? Chefs sear cuts in their natural juices with a hint of rosemary and garlic. The choice cut has to be the bone-in filet mignon. Classic side dishes also feature on the menu as does Grandmas lemon custard cake. A slice of which is a must.

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A Evening To Remember

Harris’ Restaurant has served the finest midwestern beef available on the West Coast. Executive Chef Michael Buhagiar has created our award winning menu, which offers a wide selection of aged beef including our signature dry-aged Porterhouse and Harris bone-in New York steaks. Our steaks are prepared by our in house butcher and grilled to perfection.

Harris’ also offers a variety of appetizers, salads and soup to start your meal in addition to Maine Lobster, Lamb Chops, Salmon and Chicken entrees.

Finish your dinner with our delicious seasonal desserts.

Echo & Rig Butcher And Steakhouse Sacramento

Tbone steak dry aged

Dining in this Sacramento steakhouse gives you a full-on meat experience. The sleek restaurant is home to an acclaimed butcher, a large open glass meat locker and a demo area where people can appreciate the craft and skill of butchery. The restaurant cooks steaks over red oak and you can order everything from skirt steak to Bavette to a New York strip. Make sure your order yours served with the mouthwatering garlic chips and mushroom Rockefeller.

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Master Of Meat: The 26 Best Steakhouses In Silicon Valley

Michelin star winner Michael Mina has two restaurants that made the cut for top South Bay steakhouses: Arcadia and Bourbon Steak. Photo courtesy of Bourbon Steak.

Whether its time for family dinners or a romantic evening for two , this list of South Bay steakhouses has something for everyone. We scoured the area for all-you-can-eat churrascarias and Teppanyaki chefs who play games in between grilling to white tablecloth institutions that aged their steaks like fine wine. Take the tour and make sure the holidays stay hearty.

Alexanders Steakhouse19379 Stevens Creek Blvd, Cupertino408.446.2222alexanderssteakhouse.com/cupertinoThis American steakhouse has Japanese flair and high-quality cuts of American Angus beef, which they dry-age for 28 days, as well as buttery, marbled Japanese wagyu beef. Alexanders might be the most-awarded restaurant on this list after picking up Michelin stars three times and four consecutive best steakhouse awards from Metro readers. Alexanders is also one of only 22 U.S. restaurant chains certified to carry real Japanese Kobe beef. For folks looking to offer the family a real holiday treat without the hassle of getting everyone dressed to the nines, consider pre-ordering a prime rib for pickup before Dec. 18.

They dont come more tender than Grandviews 18-ounce Cowboy Steak. Photo by John Dyke.

Henrys World Famous Hi-Life has full-course lunch specials that cant be beat. Photo by Greg Ramar.

The 10 Best Steakhouses In San Francisco

‘Tis the season for indulgence and celebratory meals, so here we bring you a curated selection of what many Americans consider to be their prime choice of celebratory venues: steakhouses. San Francisco’s long been a big meat-eating town, despite some of the Bay Area’s more hippy associations, and we have quite a few high-end steak joints wherein one can blow thousands of dollars on Wagyu and wine. Also, we’re home to some of the oldest of old-school steakhouses where everything is a la carte and waiters are all just a few steps away from assisted living. These are our favorites of the bunch. Jay Barmann

Alexanders SteakhouseA Cupertino favorite for years with, at one point, a Michelin star to its name, Alexander’s opened up shop in a massive three-level space in San Francisco in 2010. Known for its Greater Omaha Prime beef, dry aged for 28 days, Alexander’s also promotes imported and domestic wagyu beef, with the menu currently showing 15 different varieties, plus authentic Kobe beef. And just to emphasize how very much this is not a salad restaurant, Alexander’s serves an “anti-salad,” which is veal sweetbreads, foie gras, and animal vinaigrette.” Caleb Pershan448 Brannan Street between Ritch and 4th Streets

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Inside The Locker Room

The dry-aging process, which allows naturally occurring bacteria in the meat to flourish, is time consuming and precise. Meat ages in a cool room, often on a wood or metal rack. Any colder than 33 degrees and the biochemical process stops working any warmer than 38 degrees and it will likely spoil.

Humidity should range between 60 and 80 percent, with air circulating constantly. Many use UV light, and some go to extremes, like David Burkes Primehouse in Chicago, which tiles its dry-aging room with 800-year-old Himalayan salt to purify the air while seasoning the beef.

The process minimizes external or bad bacteria from growing while good bacteria breaks down the collagen that connects muscle fibers. The beefs water will begin to evaporate, intensifying the flavor and tenderizing the meat, which ultimately shrinks up to 30 percent. It develops a dry, dark reddish-brown bark on the exterior that the butcher trims prior to cutting the product into steaks.

Bay Area’s Best Steakhouses

The 15 Best Steak in San Francisco

If the sudden aroma of a fine dry-aged steak hitting the top of a hot grill gets you going, then you will love what we have in store for you! The Bay Area is home to many steak lovers and lucky for us, we have our fair share of some of the finest steakhouses in the country. Some are chains and some have been in business for years, but no matter. This is what they do beststeak.

Located in the SOMA district of the city near AT& T Park, Alexander’s Steakhouse is a welcome addition to the city steakhouse scene, offering a fine dining interpretation of the classic American steakhouse with hints of Japanese influence throughout the menu. Featuring a variety of classic cuts such as Porterhouse, T-bone and New York, they specialize in Prime Certified Angus Beef grain-fed from the Mid-West. Alexander’s also highlight dry-aged steaks and offer the finest and most luxurious products available including a tasting menu and an award winning wine list.

From their humble beginnings on Broad Street in New Orleans to their current position as the world’s largest fine dining company, Ruth’s Chris Steak House has come quite a long way in its first four decades. Whether it’s a romantic steak dinner for two, an important business meeting, or a private shindig, Ruth’s Chris Steak House is always a great steakhouse option.

First published on January 23, 2012 / 1:58 PM

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The Harris Restaurant Wows In Its Familiarity

Visions of reds, browns and oranges flow from booth to bar, with ice-cold martini in hand , a juicy, medium-rare cut of steak and live jazz. This could be a scene in a 1950s film or the setting at one of few precious classic U.S. steakhouses left my beloved Musso & Frank Grill in LA and Keens in NYC come to mind. From time to time, I crave an old-school steakhouse and nothing else will do.

Theres no better place in the nation than House of Prime Rib, the last of the unchanged temples to all things prime rib, a San Francisco institution since 1949, thankfully still packed and booked weeks ahead. But theyre a prime rib destination, not serving any other kind of steak. When you crave dry-aged or bone-in New York steaks and midwestern, corn-fed Angus beef vibes, Harris Restaurant is one block away, another SF institution since 1984.

As you enter, dark woods and brass chandeliers give way to a green and brown piano lounge with a soothing mural of San Francisco, flanked by a refrigerated case of to-go steaks. To your left, the old world-elegant dining room is lined with pastoral murals and tufted, brown leather booths, offering maximum intimacy.

Opened by Ann Lee Harris, who passed away in 2003, chef/owner Michael Buhagiar has been with Harris since day one, keeping the legacy strong. While they offer American Wagyu, Buhagiar sources beef primarily from Kansas and Nebraska, with an in-house butcher aging steaks for three weeks, including a signature dry-aged Porterhouse.

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