how long are steaks aged
It's hard to reproduce the taste and texture of a dry-aged meat, perfectly grilled by a great steak house. The steak house has three advantages over the home cook. They have access to well-marbled meat that few butchers stock. They sear the steak above 800F, much higher than available in a typical kitchen oven or on most grills. And the steak is aged for two to four weeks, drying the meat, concentrating juices and most importantly, allowing controlled decay to produce deep, iconic flavors. But with a little work, we can match 2 1/2 of these 3 advantages. First, start with the steak.