Our first batch of O’Connor’s Dry-Aged Porterhouse, Marble Score 5+, is now ready! Aged for 21 days in our DryAger, the enzymes have broken down the complex proteins in the meat, resulting in a tender and flavorful steak.

Our chef has crafted an exquisite dish featuring this steak cooked to a perfect medium, served with bone-marrow butter, grilled field mushroom, and mushroom compote. Originally our Father’s Day special, it’s now the highlight of the month. The response has been fantastic, and we’re excited to begin our second batch of Dry-Aging.

Don’t miss out on this exclusive offering at Dyers this month. We look forward to seeing you soon!