What is dry-aged beef? Why is dry-aged steak so expensive? Here's what you need to know.
Your Guide to Dry-Aged Beef
Updated on Apr. 25, 2024
If you judge a steak by its price tag, it stands to reason that dry-aged beef must be the best. It’s the most expensive item at the best steakhouses in the U.S. and it’s not exactly cheap at the butcher shop, either. But how is it different from regular beef and why do dry-aged steaks cost so much more?
For starters, it takes extra time and effort to create them.
What Is Dry-Aged Beef?
During the dry-aging process, large cuts of beef are aged for weeks (or even months) in temperature- and humidity-controlled refrigerators. Unlike wet-aging (where the beef is contained inside a vacuum-sealed package to age in its own juices), dry-aged beef is left uncovered.
As the surrounding air drys out the meat, the beef loses moisture, shrinking in size and concentrating its flavor. The beef’s natural enzymes also go to work, breaking down connective tissue to make the meat more tender. During the process, a layer of white mold grows on the surface of the meat. This mold is an indicator that the beef is aging safely, but don’t worry; the outer layer is removed long before the steak makes its way to your plate!
After two weeks, you’ll start to notice a textural difference in the steak. Age it for longer than 21 days, and the flavor will start to change, too. A 30-day aged steak has a very beefy flavor with a hint of buttered popcorn. If you continue to age it for more than 45 days, it will start to take on a funky, blue cheese-like edge. Keep going for 60, 90 or 120 days and the flavors will intensify. It can become so tender that you barely need a knife to get through it.
Do dry-aged steaks really taste better? Here’s our opinion on that.
Dry-Aged Beef vs. Regular Beef
There’s an obvious price difference, of course. But there is also a notable physical difference between dry-aged beef and a regular steak. While a fresh steak is bright red and juicy, a dry-aged one is dark brown and looks a bit shriveled. If you had the opportunity to give each steak a poke, you’d find that your finger will leave a tiny indentation in the regular steak, but the meat would bounce right back on the dry-aged beef.
It might be difficult to find dry-aged steaks at the grocery store, but they’re available at many specialty butcher shops. If you want to give the dry-aged steak a try, you’ll want to cook it the same day you pick it up from the store—it won’t age well in your refrigerator. From there, keep things simple. Season dry-aged beef with salt and pepper before cooking it to medium-rare using a cast-iron skillet. You won’t want to use any fancy sauces or compound butters here, which will cover up the flavor of the very expensive beef.
Can You Make Dry-Aged Beef at Home?
Dry-aged beef can be made at home with care and patience, but it can get intense. You’ll have to pick up a larger roast (like a rib-eye roast or strip loin) for their higher fat content. Then, you need a space to store said roast—like a small refrigerator set to 40° F. Inside the fridge, you’ll need to set up a fan to circulate the air and figure out a way to regulate the humidity. It’s a lot!
But there’s a hack that can create a shortcut version of “dry-aged” steak. It involves a fungus called koji—a mold that grows on rice that’s responsible for creating soy sauce, miso paste and sake. Pick up a bag (it’s available on Amazon), pop the grains into a blender and coat a steak with the koji powder. Put the coated steak on a wire rack in the refrigerator and let it sit uncovered, for 48 hours. Then, rinse the steak well to remove the koji coating, pat it dry with a paper towel and season it with salt and pepper. Like dry-aged steak, we recommend cooking your faux version over high heat for three to five minutes a side until it reaches medium-rare.
Next: See the types of steak that every cook should know.
Find More Steakhouse-Worthy Dinner Ideas
Butter SteakThis garlic butter steak recipe is the restaurant-quality steak you've been looking for. The pan-seared steak is deliciously rich and garlicky, and the butter makes it oh, so tender—even if you use a budget cut like top sirloin or flat iron steak.
Wedge Salad with Blue Cheese DressingA wedge salad gets the creamy treatment when topped with blue cheese dressing. Keep the dressing as a topper, or make it a dip for Buffalo wings. —Jenn Smith, East Providence, Rhode Island
Texas Garlic Mashed PotatoesThese creamy potatoes get their flavor burst from garlic and caramelized onions. Their savory goodness makes any meal better. —Richard Markle, Midlothian, Texas
Cast-Iron SteakYou can enjoy a perfectly seared cast-iron steak any night of week at home. Read on to learn how to cook steak in a skillet in just about 10 minutes.
Bacon-Wrapped Green BeansFresh green beans are wrapped in bacon and covered in a sweet sauce in this fast and simple side dish. Every time I take these bacon-wrapped green beans to a luncheon or family dinner, people beg me for the recipe. —Julie Hewitt, Union Mills, Indiana
Caesar SaladThis crunchy, refreshing Caesar salad has a zippy, zesty dressing that provides a burst of flavor with each bite. It's a great salad to perk up any spring or summer meal. —Schelby Thompson, Camden Wyoming, Delaware
Grilled Flat Iron SteakChili, garlic and lime combine to make an irresistible marinade with just the right amount of heat. This affordable cut of steak can make any night of the week a special occasion. —Katie Ferrier, Houston, Texas
Traditional CheesecakeHere’s a delicious classic cheesecake that tastes great alone or with any number of garnishes. Use this basic recipe as a palette for your creativity!
Tenderloin Steak DianeSometimes, I add more mushrooms to this recipe when my son's eating dinner—he loves them, and they are just fantastic with the steak. — Carolyn Turner, Reno, Nevada
Flat Iron Steak SaladMy steak salad with avocado and radishes is a big plate of summer deliciousness. I sometimes add dried cranberries and cherry tomatoes, but you can customize it to suit your tastes. —Marla Clark, Albuquerque, New Mexico
Oven FriesI jazz up these baked french fries with paprika and garlic powder. Something about the combination of spices packs a punch. The leftovers are even good cold! —Heather Byers, Pittsburgh, Pennsylvania
Hanger SteakWhen you're craving those deep, rich flavors of beef, this butcher's steak is the way to go. Hanger steak provides a more intense flavor than sirloin or tenderloin, and with these subtle seasonings of Worcestershire sauce, garlic cloves and fresh thyme, it's a versatile protein that'll go with any meal. —Julie Andrews, Rockford, Michigan
Skillet Sea ScallopsYou'll want to slip this recipe into the front of your last-minute guests file. Pasta and mixed greens nicely complement the tender, citrusy shellfish. —Margaret E. Lowenberg, Kingman, Arizona
Beef WellingtonPerfect for holidays, this beef Wellington recipe is also impressively easy. Find ready-made puff pastry sheets in the frozen food section. —Kerry Dingwall, Ponte Vedra, Florida
Green Beans AmandineIt's hard to improve on the taste Mother Nature gives to fresh green beans, but Mom has done just that for years using this green beans amandine recipe. I have always thought the crunchy almonds were a super addition. —Brenda DuFresne, Midland, Michigan
Florentine SteakThe Italian dish, Bistecca alla Fiorentina, is traditionally cooked rare, but you can cook this version to your preference. Thyme, rosemary and butter make up the simple herb marinade. —Julie Andrews, Rockford, Michigan
Lobster TailNo matter where you live, these succulent, buttery lobster tails are just a few minutes away. Here in Iowa, we use frozen lobster with delicious results, but if you're near the ocean, by all means use fresh! —Lauren McAnelly, Des Moines, Iowa
Grilled SteakTake steak to new flavor heights by basting your choice of cuts with an amazing garlicky blend that requires only a few minutes to fix. It will be a mouthwatering change of taste at your next outdoor gathering. —Taste Recipes Test Kitchen
Au Gratin PotatoesOnce you've tried homemade au gratin potatoes, you'll never reach for the boxed stuff again.
Grilled Ribeye SteakA true Southerner to the core, I love to cook—especially on the grill. This recipe is one of my favorites! The seasoning rub makes a wonderful marinade, and nothing beats the summertime taste of these flavorful grilled steaks! —Sharon Bickett, Chester, South Carolina
Broccoli Cheddar SoupMy husband Eric and I eat dinner together to spend some quality time together. This cheesy broccoli cheddar soup is proof that soup doesn't need to be made in big batches to be good. —Cheryl McRae, West Valley, Utah
Merlot Filet MignonAlthough this is a simple recipe, the filet is rich and elegant enough for a special occasion. Add a salad and rolls, and dinner is done! —Jauneen Hosking, Waterford, Wisconsin
Crockpot French Onion SoupMy husband and I love French onion soup, so I wondered if I could turn it into a less labor-intensive dish by altering my recipe to work in a slow cooker. The rich, cheesy result was an instant winner at home. —Ronda Eagle, Goose Creek, South Carolina
Milanesa SteakSteak milanesa, or beef milanesa, is a thinly sliced steak that is breaded and fried until crispy. Serve with lemon! —Julie Andrews, Rockford, Michigan
Onion RingsWe use this onion rings recipe as a burger topper to add an extra element to already fantastic burgers. These onion rings are also perfect for giving your salads a little crunch. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
Steak and PotatoesNothing beats your classic meat and potatoes meal. Especially when the meat is a garlic-herb sirloin and the potatoes are soft with crispy edges. The leftovers could be the beginning of a great breakfast hash with an egg tossed on top. —Julie Andrews, Rockford, Michigan
Parmesan AsparagusNothing could be more simple than this side dish. Since it has just four ingredients, I assemble it in no time, then pop it into the oven for about 15 minutes. It turns out perfect every time. —Mary Ann Marino, West Pittsburgh, Pennsylvania
Porterhouse SteakWhen you're craving beef, a two-pound porterhouse steak will definitely satisfy those needs. This large cut of meat is lightly seasoned and cooked in plenty of butter to give a tender result. —Julie Andrews, Rockford, Michigan
Bacon-Gruyere Smashed PotatoesGruyere cheese, bacon, sweet onions and herbs take smashed potatoes to a whole new level of amazing. This loaded side dish is so rich and satisfying, it could almost be eaten on its own! — Lisa Speer, Palm Beach, Florida
Steak and Portobello MushroomsThese tasty steaks seem special, but they are fast enough for an everyday dinner. We enjoy the mushroom-topped filets with crusty French bread, a mixed salad and a light lemon dessert. —Christel Stein, Tampa, Florida
Crab CakesOur region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a bestseller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. —Debbie Terenzini, Lusby, Maryland
Steak au PoivreHave an elegant restaurant experience right at home with this steak au poivre. Peppercorns season the steak to create a peppery, light crust. Then, butter, shallots, garlic, Cognac and heavy whipping cream combine to create a thick brown sauce that lathers the steak, creating a delightful bite. —Julie Andrews, Rockford, Michigan
Twice-Baked PotatoesTwice-baked potatoes are similar to loaded baked potatoes, except every bite boasts the perfect mix of toppings! Butter, cheddar cheese, bacon and chives give this twice-baked potato recipe its signature flavor.
Garlic-Roasted Brussels Sprouts with Mustard SauceDon’t be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. —Becky Walch, Orland, California
Air-Fryer Steak BitesSirloin steak is seasoned with garlic powder, paprika, salt and pepper then tossed in the air fryer until perfectly cooked. After that, it gets a nice slather of garlic butter for a juicy, flavorful bite. —Taste Recipes Test Kitchen
Strawberry-Blue Cheese Steak SaladAt lunch one day, a friend told me about a steak salad she'd had at a party. It sounded so fantastic I had to try it for myself. My family would eat it nonstop if we could. Can't seem to get enough of that tangy dressing! —Alma Winberry, Great Falls, Montana
Surf & TurfFor an intimate dinner with close friends, serve this stunning dinner of tenderloin steaks and lobster tail. Your guests will think they are dining at a fine restaurant when you serve them this surf and turf dish. —Taste Recipes Test Kitchen
Steakhouse Recipes FAQ
What's the secret to a good steakhouse steak?
We know all the secrets a steakhouse chef will never tell you, making it easy to recreate that signature steakhouse flavor at home. First, stock your kitchen with the right steak ingredients to season the steaks to perfection. Then, make sure to use an instant-read meat thermometer to cook a perfect medium-rare steak. You'll impress your friends with your steak skills in no time!
What cut of steak should I cook at home?
The most popular steaks to cook at home include ribeye, strip steak, filet mignon and top sirloin, but there are several other options. Finding the best steak for your steakhouse dinner starts with understanding that every steak has its own flavor profile. Further, the grades of beef drive the steak's quality. Most supermarkets offer choice steaks, but splurge on a higher-quality prime steak for a real treat.
What's the best menu for a steakhouse dinner at home?
When preparing a steakhouse dinner at home, structure the meal as a restaurant would. Start with a sharable appetizer like blooming onions or coconut shrimp. Then, opt for a soup or salad as a second course, perhaps with freshly baked bread like easy popovers. Next, serve your choice of steak with one or two side dishes. If you think you'll have room for dessert, finish with something sweet. Feel free to keep it easy with a make-ahead dessert, like any of these easy no-bake desserts.
