At the epicenter of the latest dry-aged steak craze is GOO STK 528, named after a combination of the Chinese character for “eat,” the English word “steak,” and its address number. Since their opening in 2010 on a Garosugil back alley, a large number of steak restaurants with a variety of dry aging methods have followed suit, raising the stakes of the steak game (yeah, we went there). GOO STK 528 stands out for their careful, optimally aged USDA prime meat, with pricing varying by age and cut. They confidently display their aging meats behind glass, each carefully labeled and with temperature controls clearly visible for more discerning steak fanatics. In their unpretentious but polished atmosphere, you can enjoy T-bone steak or a bone-in ribeye, both spot-on, with a typical assortment of side dishes liked creamed spinach and caesar salad.