Our well-marbled, house cut steaks have an even more beef forward and robust flavor than ever before all thanks to our premium dry-aging process Mickey Mantle’s Steakhouse proudly produces in-house.
What is Dry-Aging?
Dry aging is the process by which large cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks. It’s a process that not only helps the steak develop flavor, but also makes it far more tender.
What makes Dry-Aging so Special?
They say good things take time, right? Well that’s definitely the case for our Dry-Aged beef – we’re one of the few steakhouses in Oklahoma that have taken the time to age our steaks to bring you optimal flavor and tenderness that’s truly unbelievable. At Mickey Mantle’s Steakhouse, we dry-age our beef 14-28 days to give our guests the perfect aged flavor they can come to appreciate.
Visit us at Mickey’s and take your dining experience to the next level with our ultimate Dry-Age selection.
Our cuts change periodically – so be on the look-out for the dry-aged Cowboy Cut Ribeye, Bone-In Filet, Tomahawk, T-Bone, and other cut options!