.jpg)
Dry-aged beef is definitely worth the expense!
Dry-aged beef is a natural tenderizing process used to enhance the flavor of the beef. Typically, the beef is dry-aged anywhere from fourteen to twenty-eight days. It is an expensive process and the consumer does pay for the pricey cut of beef, but it is definitely worth it.
Breaking down the process is quite simple. The cut of beef is stored in a temperature and humidity controlled locker for the allotted time. The moisture has been evaporated thereby creating a greater concentration of flavor. Then the beef's natural enzymes break down the tissue for a more tender cut. A crust has formed around the beef that the butcher must trim off. This is where the expense comes to play. Everything the butcher cuts off is wasted meat. The longer the dry-aging, the more beef is lost, hence a very expensive process compared to wet-aging. Expect to pay $45 on up at any NYC steakhouse.
The dry-aging process creates a strong beef flavor, which intensifies the longer the cut is dry-aged. Also using a high grade beef such as a Prime cut, will enhance the flavor profile and also make the steak extremely tender. All in all, this process will not disappoint.
If a restaurant wants to compete in New York City, the steakhouse should offer cuts that are dry-aged at least twenty-one days. The Capital Grille dry-ages their porterhouse and sirloin for twenty-one days. Uncle Jack's also offer twenty-one day dry-aging. At Porterhouse, they offer a porterhouse cut that is dry-aged twenty-eight days. Craft Steak offers a twenty-eight and forty-two day dry-aged sirloin. Rumor has is that Peter Lugers dry-ages their beef for six weeks, though not confirmed.
Here are a few more NYC steakhouses that offer dry-aged beef:
Frankie and Johnnie's Steakhouse
Keen's Steakhouse
Ben Benson's
Gallagher's Steakhouse
Benjamins Steakhouse
Check out "Which steak is right for you!":
Comments