Title: How to Dry Age and Wet Age a Great Steak
Headings: How to Dry Age and Wet Age a Great Steak
How to Dry Age and Wet Age a Great Steak
Aging Your Meat Results in a More Tender and Flavorful Steak
Dry Aging
Wet Aging

Content: How to Dry Age and Wet Age a Great Steak
Food History
BBQ Basics
BBQ Tips & Techniques
Learning How to Cook
How to Dry Age and Wet Age a Great Steak
Aging Your Meat Results in a More Tender and Flavorful Steak
Written by
Derrick Riches
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Derrick Riches is a grilling and barbecue expert. He has written two cookbooks. Learn about The Spruce Eats' Editorial Process
Derrick Riches
Updated 09/28/19
Eric Futran - Chefshots/Photolibrary/Getty Images
Once upon a time, you could go to your corner butcher and buy an aged USDA prime cut of beef. If you have had a good, aged steak, you know it is more tender and flavorful than what you typically buy in the store. The reason for this is that aging allows natural enzymes to break down the hard connective tissue in meats and for water to evaporate away, concentrating the flavor. The Spruce Eats / Melissa Ling. Dry Aging
The old method of aging meat is known as dry aging. Dry aging is done by hanging meat in a controlled, closely watched, refrigerated environment. The temperature needs to stay between 36 F and freezing. Too warm and the meat will spoil, too cold and it will freeze, stopping the aging process.