2009 - 2014 In the Press

Dry Aged Steaks

Tuesday, August 25th, 2009 For true steak connoisseurs, Allen Brothers' gourmet dry-aged steaks are a treasure. These steaks, hand-selected by the master butchers at Allen Brothers, are all cut from USDA Prime beef and are among the best steaks in the world. Allen Brothers employs a traditional dry-aging process that ensures extremely tender, delicately flavored juicy steaks.

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Allen Brothers has many dry-aged steaks to choose from, including boneless sirloin strips, massive porterhouse cuts and bone-in ribeyes. They also sell a succulent 12- to 14-pound heart of rib roast, which makes for an elegant dinner party entrée. This bone-in rib roast is a wonderful menu anchor, and can be paired with any number of side dishes, including rosemary accented new potatoes, for which there is an excellent and simple recipe on the this website. Dry-aged steaks, because of their rich, buttery texture and savory taste, are best paired with deep red wines. Sommeliers usually recommend a good Merlot, Cabernet Sauvignon, Pinot Noir or Bordeaux. Also, simple herb rubs or marinades are the best way to bring out the steak's flavor. Heavy sauces will drown out the natural complexities in these magnificent cuts of beef. Some preparation ideas for dry-aged steaks include marinating the meat in a sherry or port reduction, broiling it in a simple Madeira wine sauce, or grilling it with shallots and herb butter. To make a flavorful herb butter, simply combine minced fresh garden herbs (such as tarragon, thyme, basil, parsley and oregano), and mix into room-temperature butter with freshly pressed garlic and perhaps a hint of lemon.