One of the signature steaks at Raging Bull Chophouse at Shangri-La the Fort, the John Stone dry aged striploin comes from grass fed cows in Rathmore Ireland and is expertly dry aged for 49 days for unparalleled tenderness and depth of flavor. Each steak weighs approximately 250g and is individually vacuum packed frozen.
To prepare the steak, defrost for 12-18 hrs in the refrigerator and then proceed to cook! If you're doing this for the first time, it's a good idea to brush up on some tips to cook steak. Our favorite method is the reverse sear, and you can learn more about that from this video!