dry-aged
Slowly air-cured
Dry-aged describes meat—typically beef—that has been aged in a controlled, open-air environment rather than vacuum-sealed.
The process concentrates flavor and tenderizes the meat as enzymes break down muscle tissue over weeks: a dry-aged ribeye, The steakhouse is known for its dry-aged cuts.
Dry-aged beef commands premium prices for its intensified, nutty taste.
Fifth taste sensation
- nuttyEccentric or almond-flavored
- funkyRhythmic and soulful
- concentratedGathered or intensified
- intenseExtreme in degree
beefy · earthy · complex · rich · depth · savory · robust · gamey
Growing older over time
- curingRestoring health or preserving
- enzymeProtein that hastens reactions
- tenderizationMaking meat less tough
- humidityMoisture in atmosphere
temperature · controlled · cave · locker · days · weeks · pellicle · oxidation
umami
Fifth taste sensation
- nuttyEccentric or almond-flavored
- funkyRhythmic and soulful
- concentratedGathered or intensified
intense · beefy · earthy · complex · rich · depth · savory · robust · gamey · distinctive
aging
Growing older over time
- curingRestoring health or preserving
- enzymeProtein that hastens reactions
- tenderizationMaking meat less tough
humidity · temperature · controlled · cave · locker · days · weeks · pellicle · oxidation · breakdown
sear
Burn the outside
cast-iron · broil · reverse-sear · resting · seasoning · finishing · presentation · plating · pairing · wine
steak
Thick beef slice
tenderloin · prime · butcher · marbling · USDA · Angus · porterhouse · T-bone · filet · brisket
- butcherybutcher, meat, butchering, beef, slaughter
- Meat Cutsribeye, t-bone, flank steak, skirt steak, short rib
- Steak Donenessrare, medium rare, medium, medium well, well done
- meat gradesprime, choice, select, standard, commercial