Title: Do Dry-Aged Steaks Really Taste Better? | Taste of Home
Headings: Do Dry-Aged Steaks Really Taste Better?
Do Dry-Aged Steaks Really Taste Better?
Look at any steakhouse menu and dry-aged steaks are significantly more expensive than regular steaks. Is it worth the splurge?
What Is Dry-Aged Steak?
What Does Dry-Aged Steak Taste Like?
Why Is Dry-Aged Beef Expensive?
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Lindsay D. Mattison

Content: A dry-aged steak is exactly what it sounds like: a cut of beef that has been aged, uncovered and surrounded by air. If you pick up a regular steak at the butcher, it’ll be bright red and cook up chewy but juicy (especially when you hit that perfect medium-rare temperature ). Dry-aged steaks, on the other hand, aren’t fresh; they’re dark brown in color because they’ve been aged anywhere from 7 to 120 days. They don’t spoil during the process because they’re stored in a humidity- and temperature-controlled environment that keeps them from going bad. They do gain a layer of white mold on the outside of the steak, but don’t worry; this outer layer is always removed before you eat it! 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.