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ChopHouse Specialties
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Geneva ChopHouse Features

Dry-aged Whiskey Steak

Make a reservation to try Chef's latest creation: 45-Day Dry Aged Whiskey Steaks. Stay tuned for the next time these will become available. The first batch sold out in two days! While you're waiting in anticipation, watch the process unveil these flavorful hand-cut steaks.

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Chef pairs bone-in beef ribeyes with Four Roses Single Barrel and tomahawk ribeyes matched with The Balvenie Single Malt Scotch Whiskey, aged 14 years in Caribbean Rum Casks. 

The aromatics from the whiskey infuse the beef, transforming the fat and protein into a flavorful steak during the aging process. The alcohol amplifies the dry-aging process, rendering a more tender slab of steaks.


After the beef is carefully wrapped in their whiskey coats, they hang in a custom hand-made dry-aging box and placed in a temperature controlled cooler. Every week, chef tends to the beef with a fresh coat of whiskey while their flavors mature. 

Taking two tales of craftsmanship and melding them into one over time is what this experience is all about. 

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Once aged to perfection, Chef unveils the whiskey-wrapped beef and carefully trims the steaks you'll see in the kitchen. When available, we have a very limited quantity in Geneva ChopHouse. Chef's December debut is the first of many one-of-a-kind culinary experiences at the resort.

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Serving soon

45-days later

Dry-aging beef in-house gives Geneva ChopHouse the opportunity to serve the finest flavors to our guests. Pairing steaks and seafood with spirits is our specialty and this is one experience you don't want to miss.

These steaks will be in limited supply - less than one dozen per slab are cut! Keep your eye out for the next time these special steaks are offered.