The steaks you’ve come to know and love – just got better!
Our well-marbled, house cut steaks have an even more beef forward and robust flavor than ever before all thanks to our premium dry aging process Kirby’s Steakhouse proudly produces in-house.
What is Dry Aging?
Dry aging is the process by which large cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks. It’s a process that not only helps the steak develop flavor, but also makes it far more tender.
What makes Dry-Aging so Special?
They say good things take time, right? Well that’s definitely the case for our Dry-Aged beef – we’re one of the few steakhouses in North-South Texas that have taken the time to age our steaks to bring you optimal flavor and tenderness that’s truly unbelievable. At Kirby’s our dry-aging process ranges from 14-28 days giving our cuts the perfect flavor that anyone can come to appreciate.
Visit us at Kirby’s Steakhouse and take your dining experience to the next level with our ultimate Dry-Age selection.
Our cuts change periodically – so be on the look-out for the dry-aged Cowboy Cut Ribeye, Bone-In Filet, Tomahawk, T-Bone, and other cut options!