Grub Guides

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

Funky Town.
Funky Town. Photo: Corbis

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.

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

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