Quick tips
- Salt your steak liberally before cooking.
- Cook for a shorter time than for a fresh steak, because dry-aged steaks have less moisture. They'll dry out if you overcook them.
- Use your finger or a meat thermometer to test doneness.
- Let rest five minutes before serving.
Why dry-aging works
People have known for hundreds of years that the dry-aging process makes beef more tender and its flavors nuttier, mustier, and more complex. It's rather like what happens when you let a wheel of cheese develop in a cave over time — the whole flavor profile can evolve and deepen as microbes do their magical work.
A dry-aged steak can lose up to 30% of its initial moisture as water evaporates. This water loss concentrates the flavors and pays off in rich, buttery taste. But it's important to know that to compensate for lower water content, a dry-aged steak requires a shorter cooking time.
This is even truer for grass-fed steaks, which tend to be a bit leaner. So watch that grill or cast-iron pan when you're cooking a dry-aged steak for the first time. Deliciousness awaits those who cook carefully.
