Title: How to Dry-Age Steak: Everything to Know About Dry-Aged Steaks - Thrillist
Headings: Make the Perfect Dry-Aged Steak at Home
Make the Perfect Dry-Aged Steak at Home
Why even dry-age a steak to begin with?
What happens to the meat during the aging process?
What’s the best method for dry-aging?
Which cuts work best?
What’s the best length of time to age a steak?
Is it possible to dry age a steak at home?
What’s the best way to cook aged meat?

Content: Why even dry-age a steak to begin with? To put it simply: dry aging makes a flavor bomb out of your meat. It’s the same reason we consume aged Cheddar and dive into wheels of moldy blue cheese with reckless abandon; aged food, when done properly, tastes fantastic. Flavors develop in a spectacularly nutty, funky way that differs greatly from fresh meat. Over time, the flavors continue to concentrate as moisture evaporates from the cut. “Steaks are aged to break down the muscle tissue, which then creates a tender meat,” shared Jack Kawa, the second-generation owner of Omaha, Nebraska's Johnny’s Cafe, which has been selling steaks next to the Stockyards since 1922. There are two ways to age a steak. Dry-aging involves leaving the meat to age, usually loosely-wrapped in cheesecloth, in a temperature- and humidity-controlled space.