MY CAROLINA – Perry’s Steakhouse & Grille Shares Chef Secrets to the Perfect Steak
Have you heard? Perry’s has introduced Koji Aging as an option to our expansive steak program!
Perry’s Master Development Chef Rick Moonen showcased the Koji Aging process on a recent My Carolina segment.
Tune in to hear Chef Rick this Japanese curing method that elevates the flavor and texture, resulting in an umami-packed bite.
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MSN – 5 Steakhouses Serving The Best Prime Rib
A prime rib so good it’s only available one night a week, the caramelized prime rib has become a highly sought-after specialty at Perry’s Steakhouse & Grille. Today, with locations across the country, the brand started as a meat market in Houston in 1979. And since Chris Perry opted to add dining tables on-site, the […]
Read MoreEAT THIS NOT THAT – 8 Steakhouses That Serve The Best Prime Rib
A prime rib so good that it’s only available one night a week, Caramelized Prime Rib has become a sought-after specialty at Perry’s Steakhouse & Grille. With locations spanning the country nowadays, the brand got its start as a meat market in Houston in 1979. And ever since Chris Perry opted to add on-site dining […]
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