What is Dry-Aged Steak? Everything You Need to Know

December 06, 2021

Whether you're new to the world of meat or a seasoned connoisseur – you may have some questions like, "what is dry-aged steak?" Aged meat is an excellent way to up the ante at your next dinner party. Think of it as a great way to impress your guests with your culinary prowess and your forte of food knowledge. With the right cuts of meat, you can create a meal that will make your guests hungry for more.

What is Dry-Aged Steak?

Dry-aged steak, commonly referred to as dry-aged beef, is a technique that is used to help preserve meat. It is used to create a unique flavor in beef and add incredible texture to the meat. The beef is aged for a certain period of time, which allows the enzymes in the meat to break down the fibers that would otherwise make the meat tough. This, in turn, leaves the meat tender and flavorful.

Is Dry-Aged Steak Safe for Consumption?

Dry-aged beef is safe for consumption. It is a safe method to preserve meat, as it does not require the use of any harmful additives. However, it does require proper preparation to ensure that the meat does not spoil prematurely.

Where to Buy Dry-Aged Steak

Dry-aged beef can be found in many restaurants and grocery stores and is typically found in the refrigerated section of the meat case. It can even be purchased online. However, you want to ensure you are getting it from a reputable source to ensure its quality.

You can also purchase dry-aged beef in various cuts, including ribeye, sirloin, filet, short ribs, and flank.

What's the Difference Between Dry-Aged Steak and Wet-Aged Steak?

Dry-aged steak is a method of aging beef that involves preserving it in a dry environment. It is a way to extend the shelf life of the meat and prevent it from spoiling. The beef is typically aged for 90-120 days.

Wet-aged steak is a term that refers to a method of preserving meat by placing it in a container, typically a vacuum-sealed container, for a period of four to 10 days. This allows the meat to marinate in its own juices, which prevents it from losing its moisture content but still allowing it to break down naturally and tenderize.

Is one better than the other? Both methods are effective and can be used to create various dishes but most meat lovers tend to lean towards dry-aged steaks and beef simply for the flavor. While dry-aged steaks have a more intense flavor, wet-aged steaks tend to lack the same depths of flavor.

What Does the Dry-Aging Process Consist Of?

There are three primary goals of dry-aging steak aside from preserving it. These are:

1. Tenderization

The first step in dry-aging is to break down the collagen fibers in the meat. This is done using enzymes naturally found in the meat and, unless heated to a specific temperature, will continue to break down the meat's fibers, which helps to tenderize the meat naturally.

2. Moisture Reduction

The second step in dry-aging beef is to reduce the moisture content, ensuring that the meat does not spoil prematurely. This is accomplished by leaving the beef in a cool, dry environment, naturally drying the meat. This also allows the meat to naturally release more of its natural juices, which helps to preserve it.

3. Bringing Out the Meat's Natural Flavor

The final step in dry-aging is to bring out the natural flavors of the meat. This is done by leaving the beef in a specific environment, which allows the natural flavor and aroma of the beef to come out. These flavors will, of course, vary by the type and cut of meat you are working with. However, in most cases, the dry-aging process helps to bring out a nutty, heavy beefy flavor.

The amount of time that the steak is allowed to dry will vary depending on the desired results you are looking for. While many suppliers will age their steaks for 30-45 days, some will age them for much longer.

Best Cuts for Dry-Aging

When it comes to choosing the best cuts of dry-aged beef, the most popular choices are:

Ribeye. It typically has a higher fat content, which helps preserve the meat while also making it tender.
Sirloin. It is a lean cut that, when dry-aged, can retain more of its natural juices and flavors.
Flank steak. While it is lean, it is also flavorful and is usually considered a very versatile cut of beef.

A few other cuts that are also popular for dry-aging are top sirloin, short rib, and top round.

Best Ways to Cook Dry-Aged Steaks

There are many different ways you can cook dry-aged beef. This includes:

It is the most common way to cook dry-aged beef, as it allows the meat to release the natural juices during the cooking process.
The dry-aged beef is placed on a rack above the broiler to allow the meat to cook evenly. Broiling also allows the meat to retain its juices, which helps to make the meat tender.
Pan-frying. The beef is seasoned and then pan-fried until it is crispy on the outside and juicy on the inside.

Premium Dry-Aged Steaks from Holy Grail Steak

If you are looking for some of the best dry-aged steaks around, you want to make sure you are working with a reputable source. The quality of the meat will vary depending on the age of the steak, so you want to make sure that you are working with a source that has a proven track record.

Here at Holy Grail Steak, we obtain our beef from the best sources around. We work with some of the country's best cattle farms and use the highest quality cuts from each of these cattle. We allow our steaks to age for 30+ days to ensure you're getting the best dry-aged steak for your money!

Try our Dry Aged Upper Prime Black Angus and American Wagyu steaks today!