A dry-aged steak has a distinctive flavor and appearance. The aging process breaks down the beef’s fat and protein to produce new cheesy and savory flavors. The process also concentrates the beef’s tenderness and enhances its flavor and aroma. During this process, the meat loses water, which gives the meat its unique, rich texture. During this process, enzymes break down muscle protein and collagen, creating a tender, juicy, and delicious steak.
A dry-aged steak should be removed from the refrigerator at least two to three days before cooking. After removing the meat from the refrigerator, it should be left at room temperature for at least 30 minutes. Then, cook it to desired doneness. Using tongs, you can easily turn the steaks over to ensure a perfect result. It will take several minutes to cook each side. Once the meat has reached room temperature, allow it to sit at room temperature for 30-60 minutes before serving.
To create the best dry-aged steak, select the right cut of beef. A steak that has been dry-aged for at least 30 days has a more delicate flavor and aroma than one that is aged for a week or two. To achieve the best results, you should select a piece of beef that is tender and has a low water content. Always allow the steak to sit in the fridge for at least 30 minutes to draw out excess moisture.