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: You need the humidity and air circulation as you want that curated growth,” he said. You do need a space where you can control the temperature and humidity. At Gallaghers in New York, the meat is aged in a street-facing meat locker, with fans spinning all day and all night to keep the steaks dry and air moving. For chef Chris Cosentino -- winner of Top Chef Masters and the co-owner of San Francisco’s Cockscomb, Jackrabbit in Portland, Oregon, and Acacia House in the Napa Valley -- dry-aging steaks is about diversity of flavors and thinking beyond tradition. “There are so many different ways to dry age it all comes down to preference and what you are looking for in a final product," Cosentino said. " 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.”