Sliced dry-aged steak on a slate serving board with herbs - hlphoto/Shutterstock There are many ways to attain a delicious steak, but one of the most effective techniques is dry-aging. Carefully ...

Many steakhouses dry age fine cuts of steak as a badge of flavorful honor. Dry-aged beef is unique because the process sucks moisture out of the meat and disintegrates its enzymes, resulting in an ...

Dry aging meat is a highly respected practice in the world of steakhouses and beyond, but how exactly does dry aging manage ...

When it comes to beef, price tags can be deceiving. While cuts like ribeye and filet mignon often steal the spotlight, some of the most flavorful and satisfying options are the ones that cost far less ...

Although they could, perhaps, pass for one another in the blink of an eye, dry-aged steaks are quite a bit different than their conventional kin. First, steak is left to mature in a carefully ...

At Saigon Social in New York City, chef and owner Helen Nguyen makes her own pho broth using oxtail, brisket, beef shank, and dry-aged rib bones. “My style of pho is nontraditional traditional,” says ...

Damian Sansonetti, chef and owner of Chaval in Portland, Maine, also likes the quick cook time of dry-aged beef. “Our burger pickup is less than 10 minutes start to finish,” he said. Photo: David ...

The innovative Houston barbecue scene just got a new dose of creativity thanks to chef Tim Love. Love’s Woodshed Smokehouse at Levy Park recently introduced dry-aged smoked brisket and beef ribs, ...