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: How many iterations were attempted before they discovered how to age steak the right way? More importantly, why, through all that aging, does beef taste so much better -- more flavorful, deeper, and richer -- with aging? What scientific occurrences are happening while mold steadily grows on meat, which cuts are the best to storm those long days of flavor development, and can one even attempt to capture those flavors at home? To speak to these burning inquiries, I decided to raise the steaks (no, I am not sorry for that) and go on a journey to get all these questions answered -- for myself, for my grateful taste buds, and for you, dear reader, so you don't feel like a pleb for asking them when you're ordering an expensive steak at a fancy restaurant. Here’s what I found out. Why even dry-age a steak to begin with? To put it simply: dry aging makes a flavor bomb out of your meat. It’s the same reason we consume aged Cheddar and dive into wheels of moldy blue cheese with reckless abandon; aged food, when done properly, tastes fantastic.