THAT'S FOOD LOVE – Step up your grill game this summer with our online selection of prime meats, Mediterranean spices, and more! SHOP ONLINE.

Dry-Aged Day at Eataly Boston

Dry-Aged Day at Eataly Boston

Mark your calendar: We're celebrating our annual Dry-Aged Day at Eataly Boston with 50% off prime dry-aged steak and wine pairings on Saturday, June 15. Plan your Father's Day festivities in style or simply step up your grilling game!

50% OFF DRY-AGED STEAK

For one day only, our butcher counter will offer the following prime dry-aged cuts at 50% off*:

Prime Dry-Aged Porterhouse $35.90 $17.95 SOLD OUT

Prime Dry-Aged Boneless Ribeye $37.90 $18.90 SOLD OUT

Prime Dry-Aged Shell Steaks $33.90 $16.95 SOLD OUT

*While supplies last. Limit three per transaction.

Eataly Butcher Counter

PAIR WITH DRY, AGED WINE

Pick up your choice of cut, then pair it with a bottle of dry, aged red wine from our Wine Shop! On June 15, pick up select bottles of Amarone, an intense ruby red wine from the Northern region of Veneto. What makes this wine a good match for dry-aged beef? After harvesting, traditional grapes from the Valpolicella Classica area are dried on bamboo racks to concentrate their flavors before pressing, producing the perfect pair for a dry-aged cut.

eataly-downtown-red-wine-vino-e-grano-cheers

WAIT, WHAT IS DRY-AGED STEAK?

Dry aging is the process of allowing large cuts of meat to rest in a controlled, open-air environment for an extended period of time. This allows enzymes in the meat to break down the proteins and concentrate the flavors, resulting in tender meat with a rich and complex flavor that is unique to dry-aged beef.

Because of this, dry-aged beef is best prepared with simple ingredients that highlight the rich and complex flavors.

“I love dry-aged beef best when grilled and seasoned with extra virgin olive oil and sea salt,” Eataly USA Head Butcher Peter Molinari said. “The flavors of the meat are already so profound that that’s really all you need.”

Learn how to grill your dry-aged steak the right way in this Eataly Magazine article.

Dry Age Ribeye_Horizontal_web steak