Why dry-aging? Experts know it makes beef more tender and flavorful—butchers aren’t just hanging quarters of beef in refrigerators for aesthetics. When beef is exposed to air at low temperatures, its flavors become more concentrated as muscle protein transforms into amino acids and peptides. Enzymes break down connective tissue during this process as well, making each bite more tender.
By contrast, wet-aged beef—the kind that’s sealed in plastic—isn’t losing as much moisture. So if a home cook wants the benefits of dry-aging from a regular, packaged steak, they’ll have to replicate it in their kitchen. The technique is best applied to any cut of steak on which you’d want a browned, seared crust: tenderloin, porterhouse, rib-eye, top loin, and strip steaks.
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