At The Merchant Steakhouse in Glasgow, we take pride in delivering an unparalleled dining experience, and our dry aged steaks are at the heart of it. But what exactly sets dry aged steaks apart from their counterparts?
We sat down with our esteemed Executive Chef, William Lee, to discuss the dry ageing process and how it results in the tender, melt-in-your-mouth perfection that we are renowned for in Glasgow and beyond.
We started by asking Chef Lee about the latest news and updates from The Merchant Steakhouse, then exploring the dry ageing process, before finally exploring the dry aged steaks on our menu.
Chef, how are you and how have you been since our last interview?
Chef Lee: I am well, thank you. We have been exceptionally busy at The Merchant Steakhouse since our last Q&A Interview (you can read our Q&A interview covering Chef Lee’s career by clicking here).
We have introduced our new market menu, revisited our Sunday Roast Menu (I remain convinced that The Merchant Steakhouse offers the best Sunday Roast in Glasgow), installed a new Dry Ageing fridge, among a large number of additional changes.
We continue to serve Glasgow’s best Chateaubriand and the most renowned Beef Wellington in Glasgow, and having worked in Michelin and Rosette kitchens, I still firmly believe that The Merchant Steakhouse in Glasgow is Glasgow’s Premier Steakhouse.
Chef, can you tell us what the dry ageing process involves?
Chef Lee: Dry ageing is an age-old technique that involves storing beef cuts in a controlled environment for an extended period. During this time, natural enzymes break down the muscle tissues, resulting in a more tender and flavourful steak. At our steakhouse restaurant in Glasgow, we meticulously control factors such as temperature, humidity, and airflow to ensure optimal conditions for the ageing process.
One of the key elements in dry aging is moisture loss. As the beef ages, moisture evaporates, intensifying the flavour and concentrating the meat’s natural juices. This results in a more robust, complex taste that simply can’t be achieved with traditional wet ageing methods.
But the magic doesn’t stop there. The prolonged ageing period also allows for the development of unique umami flavours, giving our steaks their distinctive taste profile. Each bite is a journey through a spectrum of savoury notes.
Of course, patience is paramount when it comes to dry ageing. Depending on the desired flavour and tenderness, our steaks can be aged anywhere from a few weeks to several months. It’s a labour of love that yields exceptional results.
When you dine with us at The Merchant Steakhouse in Glasgow, you’re not just enjoying a meal – you’re experiencing the culmination of craftsmanship and dedication. From our carefully selected cuts to our precise ageing process, every detail is crafted to perfection. Join us and savour the difference of dry aged steaks.
How does The Merchant Steakhouse serve the best dry aged steaks in Glasgow?
Chef Lee: At The Merchant Steakhouse, I am proud of our dry ageing process. We have installed a state of the art fridge that encourages our meats to develop their trademark tenderness and rich flavours.
When you visit The Merchant Steakhouse in Glasgow, I encourage you to go downstairs during the course of your meal and see our fridge for yourself and if available, our helpful team will explain how the process works.
Reserve your table at our steakhouse restaurant in Glasgow and see our new fridge for yourself.
Finally, what steaks does The Merchant Steakhouse serve dry aged?
Chef Lee: We offer both 28 day aged steaks and 45 day aged steaks, and occasionally we run specials where steaks can be dried for up to 60 days.
Our Ribeye Steaks are known for its rich marbling and intense flavour. It’s cut from the rib section of the cow and contains a high amount of intramuscular fat, which enhances its juiciness and tenderness. The ribeye is a favourite among steak lovers for its robust beefy flavour and luxurious texture.
Our Sirloin steaks are cut from the back portion of the cow, near the loin area. It’s a leaner cut compared to ribeye, with a firmer texture and a slightly less intense flavour. Sirloin steaks are prized for their balance of tenderness and beefiness, making them a versatile choice for grilling or pan-searing.
Our Fillet steak, also known as filet mignon, is cut from the tenderloin area of the cow. It’s the most tender cut of beef, with a buttery texture and mild flavour. Fillet steaks are prized for their tenderness and are often considered the epitome of luxury dining.
Our Porterhouse steak is a large, bone-in steak that includes both the tenderloin and the strip loin. It’s essentially a combination of a fillet and a sirloin steak, offering the best of both worlds – the tenderness of the fillet and the rich flavour of the sirloin. Porterhouse steaks are perfect for those who want a variety of textures and flavours in a single cut.
Finally, our Bavette steak, also known as flap meat or flank steak, is a flavourful and relatively lean cut of beef. It’s taken from the bottom sirloin area and features long, pronounced muscle fibres. Bavette steaks are prized for their intense beefy flavour and are often marinated or grilled to medium-rare for optimal tenderness.
Experience The Merchant Steakhouse in Glasgow!
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