Title: How to Dry Age Steaks at Home
Headings: How to Dry Age Steaks at Home
How to Dry Age Steaks at Home
RELATED: The Secret to Making the Perfect Steak Indoors
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Content: How to Dry Age Steaks at Home
Food
How to Dry Age Steaks at Home
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When it comes to beef, fresher isn’t always better. In On Food and Cooking: The Science and Lore of the Kitchen, food scientist Harold McGee wrote that like wine and cheese, meat benefits from a certain period of “aging” before consumption. Grocery store steaks are often “wet aged,” while high-end steak houses and quality butcher shops carry a variety of dry-aged beef. RELATED: The Secret to Making the Perfect Steak Indoors
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“I have never been one for wet aging. You don’t receive the same tenderness or that good funk that comes along with dry age,” says Eataly head butcher Peter Molinari. “ When you dry age, natural enzymes start to break down all of the connective tissue and leave the meat extremely tender. On top of that, you lose about 20 percent of the water weight, which helps concentrate the flavor.” Dry aging beef is a complicated, time-consuming process, which directly correlates with its extravagant price tag. “