New York’s Oldest Dry-Aged Steaks, Ranked by Age

New York’s Oldest Dry-Aged Steaks, Ranked by Age
by Linette Lopez


Yesterday, Bon Appétit released its massive dry-aging story online, obviously putting Grub Street in the mood for a great steak. But where to find some seriously old beef in New York? While 28 days still seems to be the norm for dry-aging, there are plenty of places going far beyond that to concentrate their steaks' funk and tang as much as possible. We called around to figure out which restaurants are dry-aging their meat the longest — skipping places that wet-age their meat — then ranked them according to how long they let their beef sit.

Funky Town.

 
Peter Luger: Won't reveal how long they dry-age their steak, but here's a panorama of the aging room.
Brasserie Les Halles: 21 days, prime rib (for two) and côte de boeuf
Keens: 21 days, sirloin, porterhouse, and T-bone
Michael Jordan's Steakhouse: 21 days, prime rib
Parlor Steakhouse: 21 days, center cut bone-in strip loin
Arlington Club: 28 days, all cuts
Bill's Food & Drink: 28 days, short loin
Benjamin Steakhouse: 28 days, porterhouse, rib eye, and sirloin
BLT Steak: 28 days, New York strip, bone-in New York strip, and prime porterhouse
Crown: 28 days, New York strip steak
The Dutch: 28 days, rib eye
Gallagher's: 28 days, strip steak and porterhouse
Gotham Bar & Grill: 28 days, rib eye and sirloin
Harlow: 28 days, strip loin
Old Homestead: 28 days, porterhouse, sirloin, rib eye, and prime rib
Quality Meats: 28 days, rib eye and bone-in sirloin
Smith & Wollensky: 28 days, sirloin, rib steak, and porterhouse (for two)
Wolfgang's: 28 days, all cuts
Craft: 30 days, sirloin
Del Frisco's: 30 days, Wagyu "longbone"
Prime Meats: 38 days, rib eye
Costata: 40 days, all cuts except filet (New York strip boneless, New York strip bone-in, rib eye, porterhouse)
Delmonico's: 40 days, bone-in rib eye
Porter House New York: 45 days, New York strip and rib eye
STK: 48 days, prime cuts
Marea: 50 days, New York strip
Carbone: 60 days, porterhouse
Minetta Tavern: 60 days, côte de boeuf
Osteria Morini: 125 days, rib eye (occasional special)
Eleven Madison Park: 140 days, rib eye