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: Those big cuts can can handle aging much longer. At Gallaghers, rib steak, sirloin, porterhouse, and filet mignon are all on the menu and dry-aged in their 52nd street-facing meat locker. Castaway carries similar cuts, including a ribeye, New York, and tomahawk. Though Pollaci recognizes that some cuts fare better than others in the dry-aging arena, he’s “had a lot of fun experimenting with different cuts of meat, like brisket.” Courtesy of Gallaghers Steakhouse
What’s the best length of time to age a steak? This also comes down to preference, but the standard length across major steakhouses is 28 days. Some places go well beyond, but 28 seems to be the sweet spot. “If you do it any less than that you most likely won’t taste a significant flavor profile in the meat,” shared Pollaci. Out of his own curiosity, Poll has also ventured out to try longer intervals to see how the meat reacts at Gallaghers. “The ones that I’ve personally tried on my own curiosity that are aged two months are a little pungent, a little rough," said Poll. "