Dry Aging Steak

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Dry aging is a method of aging beef and steaks in particular. It differs from wet aging, which involves aging the meat in its own juices. Dry aging is actually the older method of aging steaks. It is not as popular among butchers since there is a considerable amount of weight lost as the meat ages, which makes the cost per pound even higher. The high cost of dry aged meat means that it is usually only found in very upscale restaurants.

Benefits of Dry-Aging Steaks
Dry aging improves steak in two ways: it makes them more tender and it improves their flavor. The tenderness comes from the fact that there are natural enzymes in the meat that will start to break down the connective tissues as the meat dehydrates over time.

It is important to keep in mind that you only get the main benefits of dry aged meat if the meat is well marbled. In other words, you need a cut …show more content…
If dry aging does not work for you, you should be comfortable throwing the steak out.

For effective dry aging, you will need an environment where you can control both temperature and humidity. It is possible to do both to a certain extent in the crisper drawer of a refrigerator, but an entire dedicated refrigerator would be even better. Some dry aging experts suggest getting a mini-fridge specifically for the purpose of dry aging steaks.

The traditional method of dry aging meat involves hanging it, which allows the meat to get maximum exposure to air and therefore to dry out equally on all sides. This may not possible in your crisper drawer; however, you can approximate hanging with the use of a stainless-steel rack or a rack made of any other nonreactive material.

You will also want to choose the right piece of meat. The thicker the meat, the better. Opt for a steak that is at least an inch thick but even thicker is
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