A little age never hurt anyone—unless we’re talking about our increasingly creaky knees and ever-more foggy memory, or sorer-by-the-day lower backs. Okay, scratch that. For us mortals, age hurts, ...

Steak seems simple. Tell a group of bystanders that you’re going to have a steak, and everyone knows exactly what it will look like: a hulking slab of beef served on a plate with very little else. But ...

Earlier this year, I enjoyed a spectacular steak that had been dry-aged for 240 days. I purchased it raw from Dallas’s Knife, and seared it on my stove top in a cast-iron pan. It had the deep funky ...

A: The first rule of dry-aged beef is: it's more expensive. The second rule of dry-aged beef is: if a restaurant is serving a dry-aged product, it definitely will say so on the menu. The third rule of ...

STATEN ISLAND, N.Y. -- In response to our steak story a few weeks ago, "Saturday Night is Steak Night," readers called to ask what the differences were between wet- and dry-aged beef. "Dry-aged is a ...

The words on the figurative wine label of dry-aged steak are sexy — the moisture evaporates, the fat constricts, the connective tissue breaks down, the flavor intensifies. The meat becomes nutty.

Dry aging is a specialized process where steaks are intentionally aged in controlled environments to enhance their tenderness, texture, and flavor. You can dry age meat at home or purchase it already ...

Dry-aged, chargrilled, hand-cut, or pepper-crusted? Explore six of the Pensacola area's top spots for a quality steak.