Dry aging is known for enhancing the depth of flavor in steak. During the aging process, enzymes break down proteins and fats, intensifying the beefy flavor. It can develop nutty, earthy, and even slightly funky notes.
Dry aging can result in a more tender steak, as the enzymes in the meat naturally tenderize it over time. The aging process can help break down collagen, which can lead to increased tenderness.
Dry-aged steaks tend to have a drier, firmer texture on the exterior due to moisture loss, but the interior remains more tender and flavorful.
Dry aging typically requires a longer aging period, often ranging from a few weeks to several months. The longer the aging, the more pronounced the flavor and tenderness.
Dry-aged steaks are often more expensive than wet-aged counterparts because of the additional time, storage, and weight loss involved in the aging process.
Wet aging is less about developing new flavors and more about preserving the natural flavor of the meat. It retains a cleaner, more "beefy" taste without the intensified flavor profiles of dry-aged steak.
While wet aging can contribute to a slight increase in tenderness, it is generally not as effective as dry aging in this regard.
Wet-aged steaks tend to have a more traditional, slightly moist, and softer texture compared to dry-aged steaks.
Wet aging usually requires a shorter aging period, typically a few weeks to a couple of months.
Wet-aged steaks are often more cost-effective, as they require less time and specialized storage conditions.