If you know the term dry-aged steak, you probably associate it with a meal at a high-end steakhouse.
What is dry-aged steak?
They dont spoil during the process because theyre stored in a humidity- and temperature-controlled environment.
The dry-aging process draws moisture out of the meat, shrinking its size and darkening the color.
As the meat loses water, its flavor becomes concentrated to give it a more beef-forward finish.
What does dry-aged steak taste like?
The first thing youll notice about a dry-aged steak is its texture.
When it comes to flavor, that really depends on how long the beef was aged.
The most common dry-aged steak is aged for 30 days.
As it continues to age, the flavor becomes more and more intense.
Steaks that are aged this long are very expensive and are best for true beef connoisseurs.
Why is dry-aged steak expensive?
First, it takes time and effort to age a steak, and you need specific equipment.
Then, theres the water loss.
When a steak ages for 30 days, it loses 15% of its total weight in water.
That means a one-pound steak now weighs 13.6 ounces.
Why dont grocery stores have dry-aged steak?
The dry-aging process requires expertise, and dry-aged meat has different packaging and storage requirements.
That storage would take up alotof valuable space at a store that likely has razor-thin profit margins.
If its to your liking, look for dry-aged steak at a specialty butcher shop or gourmet market.
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