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About our Meat
More to meat…
At Steak Club Leidse, the meat comes first. Every cut on our menu is personally selected by Chef Vincent, and most of it has been dry-aged to the point where a good steak becomes a great one.
Worth the wait
Why dry-aging changes everything
Dry-aging is the process of storing large, bone-in cuts of beef in a controlled environment with specific temperature, humidity and airflow, for anywhere between three weeks and several months. During this time, two things happen.
First, moisture evaporates from the muscle. This concentrates the beef’s natural flavour into something deeper and more complex than you find in a fresh-cut steak. Second, the muscle fibres relax as natural enzymes break down connective tissue, producing a tenderness that is difficult to achieve any other way.
The result is a steak with a distinctive, slightly nutty crust on the exterior and an interior that is exceptionally rich and yielding. Once you have eaten properly dry-aged beef, the difference is difficult to ignore.
On the bone, off the charts.
The cuts we serve
We keep the selection focused on cuts that benefit most from dry-aging, and that reward sharing when the occasion calls for it.
- Entrecôte — the everyday benchmark. Exceptional marbling, firm texture, intense flavour. Our most-ordered steak.
- Rib-eye — well-marbled with a central cap of fat that bastes the meat as it cooks. Rich and buttery.
- Côte de boeuf — bone-in rib-eye for two. Served at the table, carved beside you. One of the great shared experiences in dining.
- Tomahawk — the full rib-eye with a long frenched bone. Dramatic to look at, exceptional to eat. Also available as part of our Meat Lovers’ Experience every Tuesday and Wednesday.
Our menu changes seasonally and availability of specific dry-aged cuts depends on what Chef Vincent has selected that week. The current menu is always online.
About our Chef
Chef Vincent
Vincent is the driving force behind the grill at Steak Club Leidse. With years of experience across multiple concept restaurants, he brings both technical precision and a genuine enthusiasm for fire cooking to every service. His philosophy is simple: source the right animal, let the dry-aging do its work, and don’t overcomplicate the cooking.
Alongside the beef, Vincent’s kitchen produces a full menu of sharing plates, fresh fish dishes and vegan options, proof that getting great meat right requires getting everything else right too.