Perfecting dry-aged steaks with Matt Moran and Anthony Puharich

Celebrity chef Matt Moran and Vic’s Meats’ Anthony Puharich are teaming up for a one-night-only special event at Chophouse.

The duo will deliver Dry-Aged Steaks and Stories, an exclusive masterclass on the art of dry-ageing. Moran and Puharich will cover the entire dry-ageing process, from cut to cooking. The pair will also share insights, stories, and tips on how to master cooking steak.

Dry-aged steak is beef that is aged in a temperature and humidity-controlled environment for a period of several weeks, often 28 days. The method increases the meat’s flavour while reducing moisture, meaning that highly marbled cuts can be dry aged for longer due to their higher fat content. The process is time consuming and involved but results in more tender, flavoursome beef that is easier to digest.

Guests will indulge in a curated four-course meal to sample the techniques in action. The menu will include Sonoma sourdough with beef tallow butter; Moran Family Farm dry-aged pork with cider jus; 30 and 100 day dry-aged O’Connor rib beef with Bordelaise sauce; and an apple tarte tatin with crème Normandie.

Moran is co-owner of Chophouse Sydney, a steakhouse known for its high-quality, Australian sourced meat. The restaurant has received critical acclaim for its premium cuts and knowledgeable staff.

Moran and Puharich will host Dry-Aged Steaks and Stories on Wednesday 2 April 2025 from 5pm. Tickets are available from Chophouse for $175.

Photography: Alana Dimou.