Title: Otto’s Guide to Dry-Aging Beef at Home - Otto Wilde Grillers
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Content: YouTube
What is dry-aging? The secret to grilling steak to steakhouse perfection is the right temperature. Though, it shouldn’t come as a surprise that the quality of your steak makes a big difference as well. Steakhouses and restaurants use dry-aging to tenderize the delicious beef dishes they serve, and now, many grillers have started bringing steakhouse dishes to their own tables by dry-aging at home. While dry-aged meat might seem like a recent trend, the technique has actually been used for centuries to tenderize meat. By leaving meat in a cold, well-ventilated environment for 14 days or more, you get a more flavorful and tender steak. The idea behind it is that once an animal is slaughtered, rigor mortis sets in, which makes the muscles stiff. However, if you leave the meat to age, the enzymes and benign bacteria will break down the proteins and fats, which will not only relax the cut of meat but also add intensity and richness to the flavor. A dry-aged Ribeye cut
The dry-aged steak hype
Dry-aged steak requires three things: time, space and quality meat.