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Dry-aged steaks, once all the rage in the 1960s, are back.  But you have to know where to go to score one that’s prime cut (it’s richly marbled and flavorful, and less than two percent of all USDA-designated beef makes the grade). Think juicy, gamy and supertender. We sleuthed out three places in Washington, D.C., where you can indulge. 

Bobby Van’s Steakhouse
Prime Nebraska longhorn beef is dry-aged for 45 days and then seared under a 1,500-degree broiler to lock in all the juices.
809 15th St. NW
(202) 589-0060
www.bobbyvans.com

Bourbon Steak
A dry-aged prime steak is poached in clarified butter for an added layer of flavor, then seared to medium-rare perfection on an 850-degree wood-fire grill.
Four Seasons Hotel Washington DC
2800 Pennsylvania Ave. NW
(202) 944-2026
www.bourbonsteakdc.com

Smith & Wollensky
The 28-day dry-aging process is done on-site. In-house butchers then cut each piece of prime to maximize the flavor and tenderness.
1112 19th St. NW
(202) 466-1100
www.smithandwollensky.com