There are several reasons why dry-aged steak tastes better. For starters, it’s much more tender than a fresh cut. There’s also an important reason for the process: the aging process adds more flavor. It gives the meat a beefy minerality and flavor. Besides that, dry-aged steak is a little bit cheaper than fresh cuts. If you’re on a budget, try buying dry-aged steak.
When cooked properly, dry-aged beef has an elevated taste. Its beefier and more complex flavor makes it the ideal cut of beef. Additionally, the meat’s texture becomes more tender, making it a more pleasurable meal. And it has a unique “funk” to it. To get the most out of dry-aged beef, you should cook it authentically. It is also best to leave it on a rack over ice for at least 30 days before serving.
Another reason for dry-aging beef is that it imparts a richer flavor. It also has a more tender texture. It’s expensive, so most consumers don’t bother. But it’s well worth the cost. It’s worth the extra money. So, what’s the biggest advantage of dry-aging? For one, it can be dangerous. A dry-aged steak is less likely to spoil than a fresh cut, and the flavor is more intense.