25, 2024
What is dry-aged beef?
Why is dry-aged steak so expensive?
Here’s what it’s crucial that you know.
But how is it different from regular beef and why do dry-aged steaks cost so much more?
For starters, it takes extra time and effort to create them.
What Is Dry-Aged Beef?
The beefs natural enzymes also go to work, breaking down connective tissue to make the meat more tender.
During the process, a layer of white mold grows on the surface of the meat.
After two weeks, youll start to notice a textural difference in the steak.
Age it for longer than 21 days, and the flavor will start to change, too.
A 30-day aged steak has a very beefy flavor with a hint of buttered popcorn.
Keep going for 60, 90 or 120 days and the flavors will intensify.
It can become so tender that you barely need a knife to get through it.
Do dry-aged steaks really taste better?Heres our opinion on that.
Dry-Aged Beef vs.
Regular Beef
Theres an obvious price difference, of course.
But there is also a notable physical difference between dry-aged beef and a regular steak.
From there, keep things simple.
Season dry-aged beef with salt and pepper before cooking it to medium-rareusing a cast-iron skillet.
Can You Make Dry-Aged Beef at Home?
Dry-aged beef can be made at home with care and patience, but it can get intense.
But theres a hack that can create a shortcut version of dry-aged steak.
Next:See the types of steak that every cook should know.
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