Best Dry Aged Steaks in Singapore 2025
Dry Aged to Perfection: The Best Beef Steaks in Singapore You’ll Regret Not Tasting at Top Steakhouse
Let’s be honest unless your kitchen comes equipped with a climate-controlled meat locker, you’re probably not dry-aging steaks at home. But that’s what top steakhouses are for: to do the aging, the waiting, and the perfect grilling so you don’t have to.
Dry-aged beef isn’t just steak with a story, it’s meat that’s been transformed. Richer, more tender, impossibly savory. And in Singapore, a few places are doing it so well, you’ll wonder why you ever settled for less. Ready to taste what 30 days (or more) can do to a cut of beef? Here's where to go.
You’ve Heard of Dry Aged Steak? Here’s What It Actually Means
What Is Dry-Aged Beef?
Dry-aged beef refers to cuts that have been aged in a temperature-controlled environment to develop intense umami and tender texture. The process typically takes at least 21 days, allowing enzymes to break down connective tissue and moisture to evaporate resulting in melt in your mouth flavor and texture.
How It Works
Moisture Loss → Concentrates the natural flavour of the beef.
Enzyme Breakdown → Softens tough muscle fibers for that juicy bite.
Different Aging Methods → Some steakhouses even develop their own in-house approach or experiment some uses authentic Applewood-fired grill finishes.
What Makes It Special
Cuts like tomahawk steak, porterhouse, ribeye, and striploin are commonly aged.
Dry-aging reduces weight after aging, but the trade-off is in taste and tenderness.
Premium steakhouses showcase exceptional quality dry aged beef with precision.
Beef Origins and Types
You’ll find Aussie wagyu, full blood wagyu beef, and even Japanese wagyu like Miyazaki striploin or A5 from Hokkaido all known for rich marbling. Popular choices also include:
Black angus rib eye
Grain fed or grass fed beef
Angus beef or USDA prime
Argentine and Argentina-sourced meats
The tender picanha, primal rib, or even a classic roast
Where to Experience It in Singapore: Barossa Steak & Grill
Not every restaurant dares to spotlight dry-aged beef and even fewer get it right. But Barossa Steak & Grill has quietly earned its place among Singapore’s most respected names for meat done properly.
This Australian-inspired bar and grill doesn’t just serve steak; it obsesses over it. With a focus on dry-aged Australian beef and the precise power of the Josper oven. Barossa turns out dishes that balance rugged technique with refined results. For those who think they’ve had good steak before Barossa might just reset the bar.
Top Dry-Aged Meats and Best Steak to Try Now at Barossa
What sets Barossa Steak & Grill apart isn’t just the cut of meat. It’s what they do with it before it ever hits the grill. Here, select steaks and proteins are dry-aged for up to 30 days. A process that draws out moisture while locking in and concentrating every bit of flavour.
Time transforms these cuts into something deeper, richer, and more tender. Even it’s a hefty tomahawk or a surprisingly elegant pork rack. The result is meat that doesn’t just satisfy it impresses with every bite. See full ala carte menu here.
1. Australia Black Angus Tomahawk (1.2kg) – $188
30 Days Dry-Aged · Serves 3–4 pax
A true showpiece. This bone-in behemoth is aged for flavour intensity and grilled to a beautiful char. Rich, juicy, and carved tableside, it’s perfect for group indulgence and those who crave primal satisfaction.
2. Australia Black Angus Porterhouse (1kg) – $158
30 Days Dry-Aged · Serves 2–3 pax
This steak combines the buttery tenderness of tenderloin with the bold flavour of striploin. The 30-day aging deepens the beef’s savouriness, delivering a cut that’s both refined classic done right.
3. Australia Pork Rack Shio Koji – $36
14 Days Dry-Aged
Unexpected but unforgettable. This dry-aged pork rack, seasoned with Shio Koji, is savoury, juicy, and full of umami. Paired with a glass of Peter Z wine, it’s a smart choice for those exploring beyond beef.
4. Blackened Tasmanian Salmon – $34
14 Days Dry-Aged
Yes, even the salmon is aged here. Dry-aging enhances the richness of this Tasmanian cut, giving it a firmer bite and elevated depth. Served with Swedish potato salad and sauce vierge, it’s a seafood dish with serious character.
Beginner’s Guide to Choosing the Best Dry-Aged Steak (or Meat) for You
1. Know What Dry-Aging Actually Does
Dry-aging is the process of allowing meat to rest in a controlled environment, typically aged for at least 21 days. This gently dehydrates the meat, intensifying flavour and tenderizing the texture. It’s a time-honoured cooking technique that transforms even familiar steak cuts into something far richer, bolder, and more refined.
2. Choose Your Cut Based on Texture & Flavour Preferences
Here’s how to pick the right one for you:
Ribeye – Juicy and full of marbling. Great for a rich, buttery bite. You might even spot a dry-aged wagyu ribeye on the menu — a truly indulgent option.
Striploin – Leaner but still bold. A wagyu striploin offers that balance between tenderness and character.
Porterhouse – The best of both worlds: striploin and tenderloin in one thick slab.
Tomahawk – A dramatic, bone-in cut that turns heads and satisfies cravings.
Tenderloin – Soft, mild, and crowd-pleasing. Great for steak newcomers.
Dry-Aged Pork or Seafood – Places like Barossa also offer dry-aged steak and seafood, including salmon and pork rack for non-beef lovers.
3. Ask Where It Comes From
The source of your beef matters. Look for trusted origins like Argentina, grain-fed Australian cattle, or even prime cuts of beef from the U.S. or Japan. Premium restaurants take pride in serving quality beef with full traceability.
4. How Long Should It Be Aged?
14 days: Softer flavour, a good intro
21–30 days: The sweet spot balanced, savoury, and tender
45+ days: Intense funk and depth for seasoned steak lovers
Many of the best dry-aged meats in SG fall in the 21–30 day range, offering a satisfying introduction without overwhelming your palate.
5. Where to Try It
Look for a steakhouse in Singapore with decades of experience in handling and aging meat properly. Not every steak house offers dry-aged options, so pick a trusted place in Singapore known for curating prime beef with intention like Barossa Steak & Grill.
6. Ready to Go Next Level?
Once you’ve found your favourite cut, explore deeper. Try a next level dish like a 30-day aged wagyu ribeye, pair it with a bold wine, and savour the craft behind every bite. With the right cut, technique, and aging, dry-aged meat isn't just a meal it's an experience.
Your Dry-Aged Experience Starts Here
If you’ve never experienced the rich depth and tenderness of dry-aged meat. Barossa Steak & Grill is where you start and where you’ll keep coming back. From flavor that’s been carefully developed over time to fire-grilled perfection on the plate, every bite reflects dedication to the craft. Book your table now and discover why Barossa is setting the standard for dry-aged steaks in Singapore this 2025.
1 Harbourfront Walk, #01-161/162, VivoCity, Singapore 098585 Tel: +65 3125 8837