Man Made DIY


01492

Dec 08, 2011

How to: Dry Age Steak at Home

created at: 12/08/2011

If you've ever had an expertly cooked, dry-aged steak at a restaurant, you can certainly tell the difference between that experience and those you can buy at the grocery store and cook at home. Dry aging removes up to 25% of the water, leaving behind all the flavorful compounds and concentrating the beef-y flavor.

↓ Continue reading

Turns out, you can apply the same that steak houses use, at home, turning your supermarket cut into a thing of wonder.   The creative minds at America's Test Kitchen show you how to do it in under 60 seconds:

It's too easy not to try.

 

Top image by BigStock

Post Comments

Add Your Comment!


© 2010-2014 Curbly, LLC