WOLFGANG’S STEAKHOUSE

If you love a good slab of beef, Wolfgang’s Steakhouse is a must-visit for its variety of cuts. Popular for its signature 28-day dry-aged steaks, the restaurant ages meat on site in its own proprietary-built ageing room. By exposing the meat to a controlled environment with a temperature of approximately one to three degrees Celsius, the muscle tissues are broken down by the enzymes naturally present in the meat. The combination of enzyme oxidation and water loss results in a more tender and flavourful steak.

The most delicious steaks often boast a consistent and considerable amount of fat marbling. And the USDA Prime Ribeye steak has significantly more marbling than other cuts available at Wolfgang’s Steakhouse. An unaged ribeye is already delicious on its own, but when dry-aged for at least 28 days, the tenderness, juiciness and overall flavour of the steak is tremendously enhanced. New on the menu is the 60-day dry-aged steak, which is noticeably richer, more tender and slightly buttery. Here, the beefy taste is more prominent with a uniquely funky scent.

Although the USDA Prime Sirloin steak does not possess the same degree of fat marbling as the ribeye, a sirloin that has aged well will be tender and rich in flavour. If you prefer a leaner cut, the USDA Prime Filet Mignon is definitely the one to beat. Get a taste of both by ordering the Porterhouse Steak for two ($206), which includes a healthy heaping of Wolfgang’s homemade sauce. There’s also a great range of sides like creamed spinach ($17) and German potatoes ($24) to accompany your meaty picks.