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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 than it would be completely fresh.

Toscana is offering an exclusive membership experience for those who want to STEAK claim into the absolute meat adventure – Dry Aged Club! 

Every month Dry Aged Club members will be given exclusive access to a unique seasoning/rub before it will be offered to the public. Upon reservation your exclusive steak will be tagged and displayed at Toscana, showcasing that when the dry aging process is complete this extraordinary dry aged steak belongs to you…and only you!

Dry Aged Club members can join this program for free and will receive notice monthly, sharing information about the exclusive offerings. Sign up today!

Available Chops

50 day dry aged 16oz Brandt Prime Ribeye

 with Cognac and Toasted Peppercorns. It will be available on Friday 4/21 served over Au Poivre mashed potatoes and broccolini. 5 available for presale


75 day dry aged 16oz Brandt Prime Ribeye

rubbed with Ginger and Dijon Mustard. It will be available on Friday 3/10 served with rosemary roasted potatoes and asparagus.
5 available for presale

Meat The Rubs