Perry's Steakhouse & Grille Evolves Its Steak Program

Perry's Steakhouse & Grille has introduced Koji-aged lamb as part of its steak program, now available at its Oak Brook, Schaumburg, and Vernon Hills locations. The Koji aging process, a traditional Japanese technique, enhances flavor and tenderness by breaking down proteins. Chef Rick Moonen, Perry’s Master Development Chef, has incorporated this method to develop new menu offerings.

The restaurant’s Koji-aged steak selections include a 6 oz. Filet Mignon, a 14 oz. Prime New York Strip, and a 14 oz. Prime Ribeye. Perry’s also offers its Reserve Texas Akaushi Wagyu, sourced from the Beeman Family Ranch in Texas. Akaushi Wagyu beef, originally from Kumamoto, Japan, is known for its marbling and tenderness. The menu includes a 6 oz. Filet Mignon, a 10 oz. New York Strip, and a 10 oz. Ribeye, all served with a roasted garlic half.

The Primal Flight features a tasting selection of Perry’s Texas Akaushi Wagyu, including 3 oz. portions of Filet Mignon, New York Strip, and Ribeye. Each cut is seasoned with Perry's Signature Steak Seasoning, finished with Akaushi beef tallow, and served on a hot cast iron plate with Perry’s Signature Steak Butter.