What is dry-aged beef?

Dry-aged beef is a traditional butcher shop technique in which beef ages openly in dry-aging coolers. After 42-45 days the enzymes break down, tenderizing the meat and giving it a uniquely intense flavor.

We offer a wide variety of beef cuts that have gone through our dry-aging process to help bring that unique steakhouse experience to your dinner table. From decadent boneless sirloin strip steaks to hearty bone-in ribeye steaks, our selection of USDA Prime dry-aged beef features your favorite cuts to accommodate any preference or craving.

You can also try the unique and robust flavor of our dry-aging process on our cuts of beef including Porterhouse and New York Strip.

What is the difference between wet aged steak and dry aged steak?

Wet aged and dry aged steaks are two distinct methods of aging beef, each imparting unique flavors and textures to the meat. Wet aged steak is aged in a vacuum-sealed bag, retaining moisture and ensuring tenderness. The wet aging process, typically lasting a few days to weeks, preserves the steak's natural flavor. Dry aged steak, on the other hand, is exposed to controlled air for several weeks or months. This method concentrates the beef's flavor, creating a richer, more intense taste and tender texture. Dry aging results in a unique nutty and slightly funky profile, distinguishing it from the more straightforward taste of wet aged steak.

What is the best way to cook a dry aged steak?

Cooking a dry aged steak is about highlighting its unique flavor and texture. Here’s a simple yet effective method:

1. Bring to Room Temperature: Remove the steak from the refrigerator and let it sit out until it reaches room temperature. This will help your piece of meat to cook evenly.

2. Season Simply: Dry aged steaks have a rich flavor, so they require minimal seasoning. Just a generous amount of salt and a bit of pepper will do.

3. Preheat the Pan or Grill: Use a cast-iron skillet or grill, preheated to high. The high heat will create a nice sear that locks in flavors.

4. Sear the Steak: Place the steak on the hot surface. Let it cook undisturbed for a few minutes allowing the surface of the meat to develop a crusty sear. Flip it once to sear the other side.

5. Use a Meat Thermometer: To achieve the desired doneness, use a meat thermometer. For medium-rare, aim for an internal temperature of about 130-135°F (54-57°C).

6. Rest Before Serving: Let the steak rest for about half the time it was cooked. This allows the juices to redistribute throughout the meat, ensuring a juicy steak.

7. Serve: Enjoy the steak as is or with a simple side to let its flavors shine.

Remember, the key to cooking a dry aged steak is to respect the quality of the meat and not to overpower it with too many additional flavors or overcooking.

Buying Dry-Aged Steaks Online

It has never been easier to find the tender, delicious dry aged beef you crave with ease and confidence thanks to Allen Brothers.

With our butchers carefully attending to every aspect, these meats are all perfectly hand cut to give the best in flavor with every bite. Every option we offer for dry-aged meat is of the highest quality and handled with the utmost care from the first trim to the time it arrives on your doorstep.

If you have any questions about these options or our dry-aging process, please contact us for further assistance today.