What Makes Dry-Aged Steak So Special? A Look Inside Elbow Room’s Signature Process

If you’ve ever tasted a dry-aged steak, you know there’s something unforgettable about the flavor — richer, more tender, and deeply satisfying. At Elbow Room, we take steak seriously, and our in-house dry age program is a key reason we’re known as one of the best steakhouse destinations in Fresno.

What Is Dry-Aged Steak?

Dry aging is a traditional method of enhancing the flavor and tenderness of beef. It involves storing the meat in a controlled environment for a set period, allowing natural enzymes to break down the muscle fibers. This process concentrates the beef’s flavor and creates a buttery, melt-in-your-mouth texture you simply can’t get from fresh-cut steak.

At Elbow Room, our steaks are dry-aged for 28 days — the peak window for optimal tenderness and rich flavor.

Premium Beef, Elevated Even Further

We start with only the best: 1855 Black Angus beef, sourced from Hastings, Nebraska. This beef comes from grain-fed Black Angus cattle raised in the Great Plains — a region known for producing beef with exceptional marbling, consistency, and depth of flavor.

1855 Black Angus is already a premium product — and we take it a step further by aging it in-house to develop bold, signature flavor you won’t find anywhere else in Fresno.

What Happens During the 28-Day Aging Process?

Inside our dry aging lockers, temperature and humidity are carefully maintained to create the perfect conditions. Over the 28 days:

• Moisture evaporates, concentrating the meat’s natural flavors

• Enzymes tenderize the muscle fibers

• A subtle, nutty depth of flavor begins to develop

  
  

It’s a process that requires time, care, and expertise — and we believe the results are worth every moment.

From Our Butchers to Your Plate

After aging, our in-house butchers hand-cut each steak for precise quality and presentation. The steaks are then cooked to your preference on our high-heat steakhouse broiler, creating a perfect sear.

Finally, we finish each steak with Maldon sea salt — a flaky salt sourced from England that melts beautifully over the meat, enhancing every bite.

Experience the Best Dry-Aged Steak in Fresno

If you’ve never experienced the deep, complex flavor of a dry-aged steak, we invite you to taste the difference. Whether you’re celebrating something special or simply craving a standout meal, our dry-aged 1855 Black Angus steaks deliver on every level.

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