The dry-ageing process causes steak to lose 15% of its initial weight, which brings greater depth and a fuller flavour. Steaks are placed in a controlled environment, blending temperature and humidity, for a minimum of 30-days, where moisture is extracted from the meat. During this process natural enzymes break down the connective tissue (collagen) in the steak, rendering it much more tender.

 

With steaks that rely on a certain amount of fat for cooking purposes, such as sirloin and ribeye, dry-ageing does not reduce the fat, but the process still breaks the enzymes down. At La Boca, our chefs treat dry-aged steaks with the love and respect they deserve, ensuring that they reach your table in optimum condition for you to savour and enjoy.

Chimichurri is unequivocally the most popular sauce in Argentinian cuisine. Our chimichurri is homemade and unique to La Boca, with a carefully blended combination of parsley, fresh oven-roasted garlic, fresh lemon juice, fresh chillies and olive oil.

 

Chimichurri is not designed to be a dipping sauce or marinade, but is intended to be liberally spread over your steak, to form a partnership of flavours that will leave you wanting more.