Dry aged steaks? What makes it so dry aged? Well, feast your eyes and enjoy the buttery and nutty flavours of dry aged meats!
What is a dry aged steak?
A dry aged steak is a sight to behold. When properly done, this process will increase the textures, flavours and enhance your entire dining experience. At Third Wave Cafe, having this steak can take up to 40 minutes due to the fact they are SO LARGE!
A dry aged steaks are created in a highly controlled environment, at Third Wave it is our custom dry-ageing cupboard, that draws out the moisture, enhances the flavour and greatly increases the tenderness of the meat. One of the other key features is that it also transforms the meat to have a buttery and nutty flavour to it in additional to the big beefy flavours.
All our meat is sourced locally from Gippsland Farms, our meat comes in three distinct cuts.
- The tomahawk, which weighs 1.7kgs.
- Rump Steak, which weighs 450g
- The Rib Eye, whicih weighs 850g
As a result, our steaks are HUGE and absolutely delicious and an event in themselves.
You can view the full menu of the steaks here. Click here
With these steaks, we often suggest that they are shared as a shared experience with others, since they are so big but because they are so flavoursome you’ll be telling them about it anyway. Why not share one so they can also share the exact experience with you?
Book your table here: www.thirdwavecafe.com.au
When they are presented to you, it is a sight to behold. The dry aged steaks also come with house-made Pepper Sauce, Salsa Verde or Horseradish sauce on the side. Our chefs are complete geniuses.