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.
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.