AGED MEAT

There are certainly no shortages of steakhouses in Texas, but none are quite like Knife Steakhouse. Headed by four-time James Beard-nominated and two-time Bravos’s“Top Chef” alum John Tesar, our menu features small ranch and majority Texas-raised natural meats. Recently named “Best Steakhouse” in Dallas by D Magazine, Knife’s in-house dry aging process is something that sets our steaks apart from the rest. Not only do we rely on local farmers for our meat, but we are dedicated to only using the finest quality ingredients and processes. We strive to create an environment that is upscale while also staying loyal to our Texas roots. Chef Tesar has pioneered the new Texas steakhouse scene, fusing classic and modern dishes with all-natural born Texas meats.

At Knife Steakhouse, we are extremely proud of our dry aging process. While many people are unsure whatdry aging exactly is, we want you to know just how special of a process it is. Dry aging meat is a process of storing cuts of meat in both a temperature and humidity-controlled environment in order to enhance flavor and tenderness. Most steaks are dry-aged anywhere from 7 to 120 days, howeverhere at Knife, Chef Tesar ages all steaks a minimum of 45 days and up to 240 days.

 

WHY WE DRY AGE

There are certainly no shortages of steakhouses in Texas, but none are quite like Knife Steakhouse. Headed by four-time James Beard-nominated and two-time Bravos’s“Top Chef” alum John Tesar, our menu features small ranch and majority Texas-raised natural meats. Recently named “Best Steakhouse” in Dallas by D Magazine, Knife’s in-house dry aging process is something that sets our steaks apart from the rest. Not only do we rely on local farmers for our meat, but we are dedicated to only using the finest quality ingredients and processes. We strive to create an environment that is upscale while also staying loyal to our Texas roots. Chef Tesar has pioneered the new Texas steakhouse scene, fusing classic and modern dishes with all-natural born Texas meats.

At Knife Steakhouse, we are extremely proud of our dry aging process. While many people are unsure whatdry aging exactly is, we want you to know just how special of a process it is. Dry aging meat is a process of storing cuts of meat in both a temperature and humidity-controlled environment in order to enhance flavor and tenderness. Most steaks are dry-aged anywhere from 7 to 120 days, howeverhere at Knife, Chef Tesar ages all steaks a minimum of 45 days and up to 240 days.

240 DAY DRY AGED

Our 240 day dry aged rib-eye is our highly sought after limited release steak. By aging a steak for that long it allows our signature white mold to completely surround the steak. During the process the ribeye actually loses 1/3 of its weight by the end of the dry-aging process, resulting in a much denser and extremely flavorful steak. This loss is due to the evaporation of the natural juices, leaving behind only the juicy and rich essential oils of the steak.

To learn more about our dry-aging process or about the farms we source or meet from, come in and see us today!

PLAN YOUR
NEXT EVENT AT KNIFE

Call our Restaurant Manager at (214) 299-5943 or fill out this form to discuss your special event.

What Our Clients Say

Came here for my birthday dinner with girlfriends. We were given their private room looking out into their outdoor patio apart from the main dining area. It was so nice to have a large group and be able to hear one another. Service was fabulous. Our water was constantly being refilled. The steaks were excellent! We all will definitely be back!

Joy M.