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: In San Francisco, I age meat in kombu, on hay, and in gin. In Napa, I age in grape skins from the harvest. There are a million different ways to achieve a different flavor. I think a bit about the best way to impart the most flavor to the meat. Each one of these techniques ages at a different rate and imparts a different flavor, so I like to look at the cut and how I want to serve it before I decide on the style I like to age it.” Which cuts work best? Though both Poll and Pollaci said the cut is arbitrary -- and mostly up to the preference of the diner -- the most common cuts used for dry-aging are ribeye, sirloin, and New York strip. These cuts are chosen because they tend to come from parts of the cow where muscles aren’t used frequently, like the ribs and the loin area, resulting in tender meat as opposed to tougher muscle. It’s good to note that larger cuts, specifically primal cuts, are considered the best candidates. A primal cut, for those of us who aren't butchers, is a larger cut of beef that has yet to be separated into individual steaks (think strip loin, short loin, or prime rib).