What is dry-aged steak?
Technically, dry-aging includes a very controlled decomposition, which is achieved by exposing untreated beef to very precise temperatures and humidity. This treatment is done with larger cuts of meat before being cut into steaks or roasts.
Why do we choose dry-aged steak?
Dry aging a steak makes it more tender and flavorful. First, naturally present enzymes in the meat break down some of the collagen, holding muscle fibers together and causes steaks to toughen while cooking. With collagen out of the way, the end result is much more tender.