Dry Aged Steak
Built for beef
Our Executive Chef carefully selects each Sterling Silver Striploin and ribeye, the highest grade from all of the AAA produced in Alberta. Each piece of meat is masterfully prepared using a 21-day ‘wet’ age process. From there, the whole cuts of beef are dry aged for 45 days in our custom Dry Ager cabinets imported from Germany, leaving the most tender, flavourful steaks you can find.
12oz Dry Aged Ribeye
$49.99 Per Person
All 12oz Dry Aged Ribeyes are served with cheese and potato gratin, a popover, grilled asparagus, and steak butter!