Boston: If there is one thing we know for sure, all steakhouses were not created equally. There is nothing quite like the taste of a well marbled, perfectly dry aged cut of beef that not only is melt-in-your-mouth good, but deliciously tender and juicy.
When it comes to preparing a steak, there is only one surefire method of ensuring the best natural flavor – the dry aging process. Dry aged beef is time consuming, taking many weeks for the beef to be stored near freezing temperatures in climate controlled refrigerators. As a result, most restaurants are unable to offer dry aged steaks, but there are a few steakhouses that do. Here are our Top 5 picks:
