How to Choose the Perfect Dry-Aged Steak?

When steaks are dry aged, they take on a unique flavor that has a little bit of funk to it, similar to a good blue cheese. The longer it ages, the more intense and unique the flavor will be. To select one that more suited to your tastes, you will have to consider how long it has been aged and its flavor profile.

30 DAYS

The most commonly requested age in steaks. The steak has developed the flavor and texture qualities associated with dry-aged meat: it is very tender, with a flavor best described as a mix of buttered popcorn and rare roast beef.

45 DAYS

Has the most earthy flavor in the end pieces, but it doesn’t smell or taste particularly funky. But you can tell the difference in how much more tender the meat is and how concentrated the slightly nutty beef flavor has become.

60 DAYS

It grew more and more tender as the proteins were broken down. New flavors begin to overtake the original taste of the steak. Sharp, pungent aromas and flavors develop. Many compare the taste of steak aged 60 Days or longer to blue cheese.