Dry-aged steak is touted as having a far more tender texture and richer, beefier flavors than unaged beef. Its price—40 to 100 percent more than unaged meat—would certainly suggest a superior product. But aging times can vary significantly, from a couple of weeks to a couple of months, with some high-end restaurants extending it as long as 120 days or more. Is there a minimum period needed to make dry-aged steak worth the extra cost? And at what point does the process create flavors that are more of an acquired taste? We decided to dry-age beef in the test kitchen to answer these questions for ourselves.
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