Everything You Need to Know About Dry-Aged Steak

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Everything You Need to Know About Dry-Aged Steak
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Sink your teeth into this sizzling scoop on dry-aged steak. 🥩

, which is known for a richer flavor and more tender texture—as well as a heftier price tag—than its fresh-cut counterparts. But what is it about dry-aging that works such magic on meat?does for your tastebuds, the nuances about how it delivers such a transcendent experience may escape you. That’s why, with the help of food scientists and chefs, we’re unpacking exactly what dry-aged beef is and how dry-aging works.

Moisture loss is one aspect that changes the flavor of dry-aged meat. “What that does is essentially concentrate the remainder of the tissue,” says Harold McGee, food scientist and author of. “Meat is about 75 percent water. If you lose a few percent to evaporation … what’s left will be more concentrated, so the flavor will be more concentrated.”

Muscle cells are made of lots of different materials, and chief among them are the proteins that enable the muscles to contract, and the molecules that fuel this process, such as glycogen, DNA and RNA. During dry-aging, these large, flavorless molecules are broken down into smaller, flavorful fragments, explains McGee.

Pandel says he likes meat that’s been aged around 45 days. “You can tell it’s been aged, but it’s not unpleasant,” he says. “We’ve gone further. In running ait’s personal preference. Some folks like it really funky, but for some people it’s too gnarly.”

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