DK Steakhouse in Waikiki serves a 15-day and a 30-day dry-aged rib eye steak that are definitely the best steaks that I’ve ever had. The rich, concentrated flavor in each bite of the tender, melt-in-your-mouth steak definitely puts me in paradise. Not all dry-aged steaks are created equal. Some restaurants may disappoint you, but I’ve never been disappointed by DK Steak House’s 15-day and, if I’m feeling glutinous, 30-day dry-aged bone-in rib-eye steak.
What is a Dry-Aged Steak?
Dry aged steak has become a good marketing tactic in recent years to charge an extra premium on choice steak at steakhouses. The increase in price is partly due to the extra processing it takes to dry age the steak, and also the fact that a steak loin will, on average, lose 20% of its volume during the process. During this process, the steak becomes more tender and its flavor becomes more rich. The dry-aged version of a choice steak is often be marked up an extra 15-25% compared to the non-dry aged version.
The Dry-Aged Process
First, let’s go into the dry-aging process and why it makes the steak so much more amazing.
Below is the a run-down of the typical dry-age process:
- A large loin of choice beef is cleaned, dried, and wrapped
- The loin is air-hanged in a dry fridge that’s temperature controlled between 30-35 degree Fahrenheit
- The fridge is often kept dry with some sort of humidifier or drying agent
- Keeping the humidity and temperature in control is important to prevent bacteria or spoilage
- As the beef hangs, the outer layer begins to dry up, moisture is lost, and enzymes break down the connective muscle tissues in the steak, thus increasing tenderness
- After the desired aging period, the beef loin is taken out of the fridge, the outer hard crust and any mold is removed, and then cut into steaks
So what are the results of the process?
If done right, all the flavors and moisture gets concentrated towards the inside of the loin during the dry-aging process, ensuring that the resulting steak will be rich in sweet, meaty flavor. The muscles are broken down, allowing plenty of delicious buttery, marble fat to permeate through the steak. In each bite, the steak is so tender that it will melt in your mouth.
DK Steakhouse’s Dry-Aged Bone-in Rib Eye (15 days/30 days)
DK steakhouse’s dry-aged bone-in rib eye is definitely one of the best dry-aged rib-eye steaks I’ve ever had. Cooked medium rare with very simple seasoning, this bone-in rib-eye really melts in your mouth with each bite. It is so tender, and so full of concentrated, rich beef flavor that each bite of this can easily put a vegetarian in a coma or a meat lover in heaven. It’s so pure that I normally don’t even order sides with the steak (it’s also a 22 oz steak). As you start to cut closer and closer to the bone, you get even more concentrated sweet, nutty flavor.
DK Steakhouse’s Dry-Aged Bone-In Rib-eye Steak- Definitely one of the best dry-aged rib-eye steaks I’ve ever had. Cooked medium rare with very simple seasoning, this bone-in rib-eye really melts in your mouth with each bite. It is so tender, and so full of concentrated, rich beef flavor that each small bite of this can easily put a vegetarian in a coma or a meat lover in paradise
In terms of value, the normal bone-in rib eye is $47, 15-day dry-aged is $53, and 30-day dry-aged is $58. For just $6-11 more, you can go from a steak that provides a good experience, to a phenomenal experience. The 22 oz steak is also quite hearty and can easily filly one or two people up!
DK Steakhouse is on the top floor of the Waikiki Marriott hotel. The steakhouse shares a dining floor with their sister restaurant, Sansei Seafood Restaurant. Here is their website: http://www.dksteakhouse.com/. They definitely serve good things other than steak, but to be honest, the dry-aged steak is what makes them stand out to me.