When it comes to steak, the type of aging can make a huge difference in flavor and texture.
But what exactly is wet aged vs. dry aged steak? If you’re unfamiliar with the processes – or feeling overwhelmed by all your steakhouse options – we have some good news for you!
We’re going to be breaking down everything you need to know about wet age and dry age so you can order like an expert the next time you visit Rosebud Steakhouse.
Read on for tips on how to select the perfect cut of beef!
Wet-Aged Vs. Dry-Aged Steaks
Wet aging of steaks is typically done by packing them in vacuum-sealed bags.
This process allows enzymes to break down connective tissue while preserving moisture inside the meat. The result is a tender, juicy steak with a milder flavor than dry-aged steaks.
On the other hand, dry aging steaks involve hanging beef cuts for weeks in a temperature and humidity-controlled environment (like a cooler). You check out our expert guide on how to cook ribeye steak in the oven.
This process causes moisture and fat to evaporate from the meat over time, resulting in more concentrated flavors and increased tenderness. In addition, due to their longer aging process, dry-aged steaks tend to have a firmer texture than wet-aged steaks.
Benefits Of Dry-Aged Steaks
The main advantage of dry aging steaks is the intense, complex flavor that develops over time due to enzymatic breakdowns within the meat fibers.
Additionally, due to the evaporation of moisture during this process, these steaks tend to be more tender than those that have been wet-aged.
Here’s a breakdown of the benefits of dry-aging steaks:
- Improved Flavor: Dry aging concentrates the flavor of beef by reducing moisture content and intensifying the meat’s natural flavors.
- Increased Tenderness: The breakdown of muscle fibers during the dry aging process results in more tender meat.
- Unique Texture: Dry aged steaks have a unique texture that is firmer than fresh meat but still tender and juicy.
- Customization: Dry aging allows chefs to customize the flavor profile of their steaks by adjusting temperature, humidity, and duration.
Benefits of Wet-Aged Steaks:
- Wet aging involves vacuum-sealing cuts of meat in plastic and storing them in refrigeration for several days. This process helps to tenderize the meat by breaking down connective tissues and enhancing its natural flavor.
- Wet-aged beef retains its moisture resulting in a juicy and flavorful steak.
- In addition, wet-aged beef has a milder flavor than dry-aged beef, which can have a strong nutty, or earthy taste. This makes it an excellent option for those who prefer a more subtle taste.
Which Kind Of Steak Is Right For You?
If you’re looking for intense flavor with maximum tenderness, dry-aged steaks are likely your best bet.
However, if you’re looking for something with a milder flavor profile but still plenty of juiciness, the wet-aged steak may be more up your alley.
Ultimately, it all comes down to personal preference.
Visit Rosebud Steakhouse For The Perfect Cut Of Beef
While dry aging is a traditional method of aging beef, wet aging has become increasingly popular in recent years. Check out expert chefs guide on how to dry age a steak at home.
No matter which you prefer—Rosebud Steakhouse offers delicious dry and wet-aged cuts of beef, locally sourced from Meats by Linz, who has been providing high-quality meats to restaurants for over fifty years.
If you’re looking for a great ambiance and excellent service, Rosebud Steakhouse has everything you need for an incredible steak dinner experience.
Visit us today for premium-grade USDA cuts served fresh off our charcoal broiler. We look forward to serving you soon!
