Why Dry-Aged Steak Tastes So Good

There’s a special smell to dry-aged beef, and the molecules begin to wake up with heat. That aroma wafts to your nose, making the dry-aged steak stand out from regular beef. This technique isn’t for beginners, and you need the help of a specialty butcher. If you want to try dry-aging at home, here are some tips to get started:

When cooking your dry-aged steak, make sure to pair it with a strong red wine. Cabernet Sauvignon pairs well with this type of meat because of its bold flavor. Protein in the meat acts as a dampener to the bitterness of the tannins, while the intense beef flavor activates the wine’s flavor. Another good choice is a wine with high tannin levels, such as Malbec or California Zinfandel.

Dry-aging is another method of making a steak that tastes better. It involves exposing raw beef to concentrated heat to remove excess moisture, which can lead to spoilage. The process also takes place without any water, so it’s important to store your meat at a temperature below 32 degrees Fahrenheit. While this method of dry-aging beef is expensive, the benefits far outweigh its cost. If you want to experience a different kind of eating experience, dry-aged beef is the way to go.

When dry-aging meat, enzymes present in the meat break down proteins, fats, and glycogen. The proteins are broken down into amino acids and fatty acids, and the resulting mixture is more concentrated, with a beef-forward finish. The dry-aging process also breaks down the collagen in the beef muscle, making the steak tender and flavorful. This means that the steak is more tender than ever!