- Author: Keen Azariah & Niki D’Andrea
- Category: Web Extras
- Issue: Jun 2014
In the June 2014 issue of PHOENIX magazine, we took you behind-the-scenes at Ben and Jack’s Steakhouse in Scottsdale (benandjackssteakhouse.com) to see how Chef Admir Alibasic makes the restaurant’s delectable dry-aged steaks. Here are a few other places around the Valley where you can score one of these special cuts:
The Capital Grille
Along with a wine menu as big as a Monopoly board and all the ambiance of a Victorian mansion, The
Capitol Grille brings delicious dry-aged beef to Biltmore Fashion Park. Whether it’s the steak au poivre or the bone-in kona crusted sirloin, you will leave gastronomically enlightened.
2502 E. Camelback Rd., Phoenix
Nestled near two golf courses, Bourbon Steak restaurant in the Fairmont Scottsdale Princess Resort makes the perfect place to replenish all that energy you spent filling the 18th hole with sand. Order
their mesquite-grilled 32 oz. dry-aged porterhouse, tip back a glass of Pinot Noir, then go find that bent 9-iron you threw into the pond.
7575 E. Princess Dr., Scottsdale
AJ’s Fine Foods
The Arizona-based grocery store chain’s “Butcher’s Corner” carries a wide selection of quality meats, including USDA prime beef that’s dry-aged in-house and broiler-ready.
Various locations. ajsfinefoods.com