DESCRIBED by experts as ‘Epic, splendid and sublime,’ dry- aged beef delivers the best steaks in the world.
In the United States, the matured Rib-Eye, on the bone, has been a culinary cult delicacy for decades. Now you do not have to travel all the way to London or New York to feast on a well-raised, well-marbled, dry-aged steak.
The taste of this meat is more intense, like very rare roast beef. Dry-Aging is the oldest method of meat maturation of beef on the bone which takes 21 to 28 days to process.
The Dry-Aged beef served at Longhorn comes from eight to nine-year-old cows which have always lived in a natural state, roaming freely on flat, lush green pas-tures and are given no chance to build up tough muscle which can ruin the meat experience and the result is a ‘healthy’ and delicious steak.
This fantastic flavoured and succulent meat is now available at the Restaurant Longhorn Del Sol, in Benalmadena Pueblo, one of the best steakhouses on the Costa del Sol.
Make your reservations now as this will be available for a limited time only.
C/San Miguel, 29693, Benalmadena Pueblo
Tel 952 569 995