Choice of:

• $20.00 at Applebee’s
• $20 Worth of Food and Drinks + One Free Kids Meal
• $40.00 at Applebee’s
• $40 Worth of Food and Drinks + Two Free Kids Meal

Dry-Aged Steaks: Vintage Victuals

When it comes to beef, older can be better. Discover the joys of a mature meal with our guide to dry-aged steaks.

Much like the fine wines that often accompany them, the choicest steaks taste best after they’ve aged for a bit. Traditionally, chefs have achieved this through a technique known as dry aging. At the beginning of the process, cuts of beef are left to relax in a carefully monitored, climate-controlled aging cooler. In temperatures set between 34 and 36 degrees to prevent spoilage, freezing, and employees accidentally thinking it’s a break room, enzymes within the meat begin their work. As they break down connective tissues and fats, they tenderize the meat and produce amino acids that add complexity to the future steak’s flavor profile. The meat also shrinks, giving up much of its size and moisture thanks to precisely measured airflow and humidity levels that further concentrate and intensify its natural flavors. After a period of about 14–21 days (in most cases), the meat emerges, encased in a dark crust of beneficial flora that, when trimmed away, reveals tender, juicy beef ripe with buttery, nutty undertones. However, many steak houses swear by longer aging times. Left undisturbed for six weeks or longer, beef regains the gaminess commonly associated with wild meats, and may even develop characteristics more commonly associated with blue cheese thanks to continued oxidation.

The product of an expensive and time-consuming process that requires cutting away a substantial percentage of the meat, dry-aged steaks can’t be found on every menu. Today, part of the scarcity is due to culinary innovation. Thanks to the invention of Cryovac technology, chefs now can age their beef in an air-free environment that doesn’t cause the signature shrinkage of dry aging. Known as wet aging, the weeks-long process produces tender, juicy chops at a fraction of the cost, but gives up some of the nuanced flavor evolution of dry aging.