If your steakhouse ribeye is extra tender and flavorful, it could be because dry-aged beef is on the menu.
Everything You Need to Know About Dry-Aged Steak
Published on Oct. 18, 2019
If you know the term “dry-aged steak,” you probably associate it with a meal at a high-end steakhouse. Dry-aged steaks are always pricier than the rest of the steaks, so it stands to reason they must taste better, right? Unfortunately, it’s not as cut and dry as that; dry-aged steaks taste different, but whether they’re worth the hefty price tag is up to your taste buds.
What is dry-aged steak?
A dry-aged steak is exactly what it sounds like: a cut of beef that has been aged, uncovered and surrounded by air. If you pick up a regular steak at the butcher, it’ll be bright red and cook up chewy but juicy (especially when you hit that perfect medium-rare temperature). Dry-aged steaks, on the other hand, aren’t fresh; they’re dark brown in color because they’ve been aged anywhere from 7 to 120 days. They don’t spoil during the process because they’re stored in a humidity- and temperature-controlled environment. They do gain a layer of white mold on the outside of the steak, but don’t worry; this layer is removed before you eat it!
The dry-aging process draws moisture out of the meat, shrinking its size and darkening the color. As the meat loses water, its flavor becomes concentrated to give it a more beef-forward finish. The time in the aging room also breaks down collagen—the connective tissues that holds together the beef’s muscle fibers—so these steaks are more tender.
What does dry-aged steak taste like?
The first thing you’ll notice about a dry-aged steak is its texture. Because most of the collagen has broken down during the aging process, the steak isn’t as chewy as a regular steak. You may not even need a knife to cut into it; it’s so tender, it almost melts in your mouth as you eat it.
When it comes to flavor, that really depends on how long the beef was aged. The most common dry-aged steak is aged for 30 days. This steak tastes very beefy (similar to a rare roast beef) with a hint of what people describe as buttered popcorn flavor. As it continues to age, the flavor becomes more and more intense. After about 45 days, it starts to take on a funky edge (similar to blue cheese), which continues to intensify at 90 and 120 days. Steaks that are aged this long are very expensive and are best for true beef connoisseurs.
Why is dry-aged steak expensive?
The price tag on a dry-aged steak might turn you off, but it’s expensive for a reason. First, it takes time and effort to age a steak, and you need specific equipment. An environment with controlled temperatures and humidity is crucial, and you have to carefully monitor the steaks to make sure they’re only growing beneficial bacteria.
Then, there’s the water loss. When a steak ages for 30 days, it loses 15% of its total weight in water. That means a one-pound steak now weighs 13.6 ounces. At 120 days, that same steak weighs even less; it’s lost 35% of its weight and clocks in at 10.4 ounces. If you’re a restaurant, you would want to account for both the time the steak sat in your inventory and its weight-loss, so every ounce becomes more valuable than the original.
Why don’t grocery stores have dry-aged steak?
The dry-aging process requires expertise, and dry-aged meat has different packaging and storage requirements. That storage would take up a lot of valuable space at a store that likely has razor-thin profit margins. And most shoppers aren’t willing to pay upwards of $60 per pound for dry-aged steak, so grocery stores often prioritize affordability at the meat counter.
Try dry-aged steak at a steakhouse to determine if you like the flavor; you’ll definitely find it on the menu at the best steakhouse in every state. If it’s to your liking, look for dry-aged steak at a specialty butcher shop or gourmet market.
Steakhouse Recipes You Can Make at Home
Grilled Ribeyes with Herb ButterI make this recipe for special occasions. The tantalizing fragrance of the herbs de Provence is unforgettable. The seasoning and herb butter goes well with filet mignon, T-bone and steak strips, too. —John Baranski, Baldwin City, Kansas
Blue Cheese-Crusted Sirloin SteaksMy wife adores this steak—and me when I fix it for her. She thinks it’s the ideal dish for Friday night after a long workweek. —Michael Rouse, Minot, North Dakota
Wedge Salad with Blue Cheese DressingA wedge salad gets the creamy treatment when topped with blue cheese dressing. Keep the dressing as a topper, or make it a dip for Buffalo wings. —Jenn Smith, East Providence, Rhode Island
French Onion SoupMy daughter and I enjoy spending time together cooking, but our days are busy so we appreciate quick and tasty recipes like this one. Hot and delicious, this soup hits the spot for lunch or dinner. —Sandra Chambers, Carthage, Mississippi
Lobster TailLearn how to cook lobster tail at home with this simple recipe. You don't have to visit a restaurant for a rich, buttery, melt-in-your-mouth experience.
Mashed Red PotatoesIn this recipe for creamy garlic mashed red potatoes, you can leave the vegetable peeler in the drawer. Keeping the skins on the potatoes gives these mashed potatoes a gorgeous rustic look.
Tenderloin Steak DianeSometimes, I add more mushrooms to this recipe when my son's eating dinner—he loves them, and they are just fantastic with the steak. — Carolyn Turner, Reno, Nevada
Crab CakesThere's no need to travel to the shore for crab cakes. Our easy crab cake recipe makes crispy cakes that show off the rich, sweet flavor of crab without deep-frying.
Jim's Secret Family Recipe RibsFor more than 30 years, my brother-in-law Jim kept his famous rib recipe a secret. When he finally shared it, we just had to pass it along because we loved it so much. This one's for you, Jim! —Vicki Young, Brighton, Colorado
Grilled Ribeye SteakGet steakhouse-quality steaks without a lot of fuss. Cooking a ribeye steak on the grill isn't complicated but does take a little bit of planning.
Crab Stuffed Portobello MushroomsCrab stuffed portobello mushrooms are a wonderful option when you want to treat yourself to a little extravagance. They're quick and easy, and aside from the mushrooms, the other ingredients are mostly pantry items.
Parmesan Potatoes Au GratinThis recipe represents my philosophy of cooking to its best - cooking with love. A good test to see if you have enough cream in the recipe is to gently press on the top of the layers (once finished). If there is enough cream, you should see it coming out on the sides, but not overflowing. Letting the au gratin rest is very important . . . even though it is so delicious that you would want to jump right in. If you like onions, slice thinly and add in between the layers. —Theresa Danos, Hyde Park, New York
Surf and TurfThis surf and turf recipe offers all the elegance of a steakhouse meal without leaving the house. Our recipe creates a perfectly seared filet mignon topped with herb butter, and a succulent lobster tail stuffed with lemony crumb topping.
Garlic-Roasted Brussels Sprouts with Mustard SauceDon’t be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. —Becky Walch, Orland, California
Creamed Spinach with ParmesanCooked spinach makes a perfect accompaniment to many entrees, especially salmon.—Taste of Home Test Kitchen
Bacon Cheddar Potato SkinsThese potato skins will be an absolute favorite app or side whether served at a BBQ, tailgate party, holiday dinner or as part of an everyday family meal.
Classic Creme BruleeWith a caramelized topping and custardy filling, a creme brulee recipe will always bring an air of elegance to any dessert menu.
Flourless Chocolate TorteFlourless chocolate torte is the perfect dessert for chocoholics—no flour gets in the way of its rich chocolate flavor. Bake this melt-in-your-mouth torte for special occasions or any time a craving hits. For an elegant finish, dust it with confectioners' sugar.
