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Hi %CUST_1%. We hope you had a wonderful holiday season, you're recharged and ready to begin better cookin' in 2008. The weather has been on the mild side this winter offering some great opportunities to get out and do some serious barbecue'n. We've all heard of Dry Aged Beef and would bet most are not aware of the process it takes to make dry aged beef. So, today we focus on the techniques the finest steak houses in the nation use to serve their great steaks. Are you ready? Let's go examine both Wet 'n Dry aging of beef.
Some of the descriptions associated with fantastic steaks would be prime, choice, rib-eye, strip, filet, marbling, wet aged and dry aged.
Before moving on, let's talk how most folks cook their steaks, which has nothing to do with aging a steak: One of the mistakes many people make is to run to the store to get a nice steak, stick it in the refrigerator for a few hours until the grill is ready, remove the meat from the refrigerator and then "slap" it on the grill with a little seasoning. Using this "technique", as it were, the meat is more firm/rigid, (i.e. less relaxed) and a little tougher than you could have achieved with just a little more patience. Next time, let's plan ahead.
For experiment's sake, take a really good cut of steak directly from your refrigerator and bend it, poke it (gently) and massage it. Commit that texture/tenderness/firmness to memory. Next, cover it and let it rest or relax on the counter for an hour or so. Try it again and difference should be noticeable. You'll find your beautiful steak much more "mellow" and more willing to accept the seasoning, heat and smoke from the fire. Comment: One does not age a steak, but ages a much larger portion of beef from which a steak is cut. So, since we've already touched on the topic, let's get into "aging the beef". Probably the biggest difference between grocery store purchased steaks and those found in the great steak houses in the country has more to do with "aging the beef" and using prime cuts of beef than anything else. There are really only two type of aging of beef Wet Aging and Dry Aging. Secret of aging: What's really doing the tendernizing is the naturally occuring enzymes that break down the connective tissue in the meat. Connective tissue is what prevents the meat from becoming truly tender. First, Wet Aging: Approximately 90 percent of all beef sold in America is "Wet Aged". Simply put, wet aging consists of vacuum sealing various cuts of beef, for up to 10 or 11 days. After this period of time, there is little additional tenderizing going on. The time it takes the meat to be processed and arrive at the grocery store will account for some of the wet aging time. At the store, they may allow additional time to age, thus the "wet" aging process. This type of processing has become more popular because it is both easier and more profitable.
What wet aging is doing is allowing the beef to "sit in it's own juices" under refrigeration, again allowing the natural enzymes to break down the connective tissue in the meat. Under refrigeration, it can be safely store for up to 4 weeks, but again, after about 10 to 11 days, most all tenderizing stops. The "taste" of the meat, under the wet aging process essentially does not change since there is no concentration of flavors as occurs under the dry aging process. I hope you are still with me and not drifting off. Ok, now let's see what might be happening when we "dry age" our beef. Dry Aging: Unfortunately, dry aging is both a lengthy and, by its very nature, a much more expensive process due to the following factors:
Additionally, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. You cannot age individual steaks.
Truth be known, dry aging of beef for the general public is relatively rare in the United States today due to the above expenses. When you can find it, dry aged beef usually cost about 25% more than wet aged beef. Since our hectic life pace lacks patience and the necessary equipment to do it ourselves, most of us never get to experience truly fine dry aged steaks at home. We are forced to visit our premium steak houses and pay the price! But, perhaps now you can appreciate why dry aged steaks are more expensive. Let's see why they taste better. Ok, about the dry aging process...It consists of placing/hanging large, unwrapped pieces of beef in a meat locker/refrigerator and kept under cold temperatures (33 to 38 degrees F.) and low humidity (50 to 60 percent) in gently moving air. Dry aging Some connoisseurs relate the flavors of dry aged beef as a transformation from raw, young, green flavors into "rich nutty" or "buttery" flavors. Some might even refer to it as a little “gamy” Regardless of the adjectives you use, it will be one really great tasting steak!
Our Preferred Steak Seasoning : HERE
Have a great steak tonight!
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Most all of us relish a great, tender, juicy steak, right? But not all of us are fond of the high price tag that accompanies the dry aged prime cut steaks found in the higher end steak houses, such as Pappas Bros., Ruth Chris, Brenner's and Smith & Wollensky's, just to mention a few in Houston, Tx.
Much has been written about filet steaks being the most tender, rib-eyes being the most flavorful and prime beef being mostly impossible to obtain in grocery stores. However, today, we are going to focus on aging the beef - i.e. as in wet aging vs. dry aging and the actual benefits of each. 
As just mentioned, ( you've done it - as have we) the fresh-cut steak from the "grocery-store-to-the-refrigerator-to-the-grill" will be firmer, much colder and by its very nature, tougher than one that has, been out for 30 minutes to an hour and had time to relax. 
can last from 2 to 8 weeks if carefully monitored. What is going on is that, through the drying process, we are concentrating the beef flavors. Occasionally it become a little crusty or even grow a little mold (think as in cheese). It will be fine as that portion will be trimmed before cooking. If aged after 8 weeks, you run the risk of having a fine piece of meat turn mush from the fermentation process.
Important Side Note: A really great steak requires an exceptional red wine. We are currently drinking a wonderfully rich red Zinfandel (2005) from the Rombauer collection. Full of great flavor to accompany a great steak. Regardless, really enjoy your next steak!
Most dry rubs are competition quality 
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