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: It's best to age on the bone with the fat on. The time depends on the flavor profile you are looking for. The longer the steak ages, the more intense and deep the flavor gets,” said Cosentino. Is it possible to dry age a steak at home? In response to this question, Poll looked me in my eyes and said, “Anything is possible.” That being said, should one dry age a steak at home? “One can, but it is advisable to have a refrigerator that is dedicated to only dry-aging beef,” said Beau Carr, executive chef of Portland, Oregon's Ringside Steakhouse, which has been selling dry-aged steaks since 1944. “ There’s a few reasons: to dry age a sub-primal cut takes space, and it is best to not be continually opening and closing the refrigerator as one would if they put the beef in with all their other food. Also the aromas put off by the dry-aging beef may influence the flavor of the other foods, or vice-versa.”