An Expert's Guide on the Differences Between Dry and Wet Aging Steaks
Beef that is aged has been left in a specific environment to enhance flavor and tenderness. For meat, that maturing process can take two forms: dry aging and wet aging. Dry aging occurs in a controlled, open-air space, while wet aging sees a cut of beef vacuum sealed in its own juices. The first produces beef that’s nutty, earthy, and robust. The second intensifies the beef's natural flavors and aromas.
In this guide, we’ll discuss how beef is aged, the differences in taste and preparation between wet and dry aging, what type of aging is best for specific cuts, how to prep the best steak ever, and why we bother aging meat in the first place.
What is Dry Aging?
Dry-aged beef is aged in an open-air environment, with conditions such as temperature and humidity carefully controlled to produce a complex product that’s perfectly safe to eat. Keeping the temperature of the aging box or walk-in refrigerator just above freezing prevents dangerous microbial growth while allowing the meat to give off its moisture.
Over the weeks or even months beef is dry aged, natural enzymes within the meat start breaking down and tenderizing the muscle and connective tissue. At the same time, the meat is essentially dehydrating, causing a significant concentration in the flavor.
Over time, dry-aged beef develops a firm outer crust. If you’re lucky enough to get a behind-the-scenes tour and see beef as it dry ages, you’ll likely notice the crust is pretty unattractive — there may be brittle bits, discoloration, and even fungus. But those changes are not at all damaging. Think of it like blue cheese. The crust on the outside of the steak complements the work the enzymes are doing deep inside the meat, exponentially improving the end user’s experience.
Keep in mind that the longer a steak is dry aged, the deeper that crust will go. When the crust is removed from the surface of the meat before the steak is packaged for sale, the steak loses some of its original weight, adding to the shrinkage already caused by moisture loss.
Ultimately, dry aging is a delicate balance and requires careful coordination of temperature, air circulation, time, and humidity, resulting in a steak that is remarkably tender, earthy, and nutty, with a depth and richness only found in dry-aged meat.
Best Cuts for Dry Aging
Dry aging works best with cuts that have a higher proportion of fat. Think ribeye steaks that have a beautiful fat cap as well as T-bones and porterhouse steaks. Fatty steaks react well to the dry-aging process, with the fat often receding into the meat, where it imparts amazing flavor.
Beef on the bone is great for dry aging, too, hence widely sold cuts like dry-aged bone-in ribeye. Butchers will often dry age meat while it's still in larger, primal or subprimal cuts with the bones intact. That means you might see an entire loin or rib section hanging to age. But once those larger cuts are broken down, you can usually easily find a boneless ribeye, NY strip steak, or boneless sirloin strip that’s been aged to perfection.
Best Ways to Prepare
Dry-aged beef is jam-packed with flavor. So much so, you can just sprinkle on some salt and pepper, put your steak on a hot grill, and let the direct heat work do the rest.
You can definitely experiment with various seasonings and sauces on your dry-aged steak, but you’ll need to be very aware of which flavors are complimentary and which compete. You already have plenty of funk and earthy, nutty aromas. Some sauteed mushrooms and a dab of thyme-and-rosemary compound butter on a grilled bone-in ribeye would work beautifully.
Other possible preparation options for your dry-aged steak include:
- Pan seared: Sear your steak in a hot pan, flip, then place the entire pan in the oven to cook the steak through as needed (thinner cuts may not need any oven time at all).
- Broiled: Broiling is essentially upside-down grilling done indoors. Instead of placing your steak over a direct flame, you’ll put it in a broiler with a radiant heat source mounted above the meat.
Try pairing your dry-aged steak with sauces that add a certain amount of brightness and vibrancy, like chimichurri or salsa verde. You may want to avoid condiments and toppings that are earthy and funky on their own, such as bacon or a blue-cheese mornay. It is possible to have too much of a good thing!
What is Wet Aging?
Wet-aged beef is a modern technique that sees a pre-portioned cut of beef, such as a steak, placed in vacuum-sealed bags and aged with the steak’s natural juices locked in tight. The beef is still kept in a heavily regulated environment, with special attention paid to temperature — temps are typically just above freezing, the same as you see in dry-aged steaks.
But while dry aging relies on air exposure to assist in the wet aging process, wet aging is designed to allow the steaks' innate enzymes to break down and tenderize the meat. There is no moisture loss with wet aging; instead, the steak sits in its own juices, resulting in meat that’s tender, sweet, juicy, and perfectly robust.
Fans of wet-aged steaks say the meat has a fresher, more subtle beef flavor and aroma compared to the concentrated, in-your-face beefiness of dry-aged steaks.
Best Cuts for Wet Aging
Whereas dry-aging is ideal for fattier cuts, wet-aging is the go-to for leaner cuts that are low in marbling and therefore need to retain their moisture. Because the meat is vacuum sealed as it ages, there’s no evaporation/dehydration, and you won’t see the same kind of shrinkage or weight loss.
You’ll often see wet-aging in conjunction with cuts like a flat-iron steak, filet mignon, and boneless strip steak.
Best Ways to Prepare
Because wet-aged steaks don’t have the same intensity as dry-aged cuts, they’re better able to take on a wide range of seasonings and sauces. You have more options in terms of preparation, too.
- Grilled: Fire up the grill and put your well-seasoned steak directly over the heat, flipping halfway through for an even cook and char. Wet-aged steaks benefit from the additional flavor exposure to an open flame provides.
- Smoker: Dry-aged meat on a smoker can be overkill, but a touch of smoke on a wet-aged steak can be a thing of beauty.
- Broiled: If you don’t have access to a grill, the next best thing is a broiler. Heat the broiler, put your well-seasoned steak underneath, and flip halfway through.
- Pan seared: Everyone has a pan so everyone can sear a wet-aged steak in that pan, perhaps basting it with butter, garlic, and herbs along the way for an extra-succulent result.
- Sous vide: This cooking method echoes the wet-age approach to aging beef by putting the steak in a vacuum-sealed bag and then cooking it in a circulating water bath held at a specific temperature. You won’t get any sear, but you will get a juicy, consistently cooked steak each and every time.
What Are the Benefits of Aging Meat?
Both wet aging and dry aging are used to create more flavorful and tender meat. Aging your meat gives the beef’s naturally occurring enzymes an opportunity to work their magic, breaking down tough muscle fibers and producing a main course that’s infinitely more enjoyable.
The longer meat is aged, the more the meat breaks down. Obviously, there’s a line that shouldn’t be crossed — take aging too far, and you’ll break down the meat beyond what’s considered safe and/or tasty. Experts know when meat is aged well enough to produce the most desirable results yet still retaining the optimal amount of innate flavor, chew, and size/moisture.
Pro tip: There are ways to age beef at home, but this is not a technique suitable for beginners. Both wet aging and dry aging require a significant amount of education and equipment. You’d need to acquire items like a reliable thermometer and temperature-control system, a humidifier and/or dehumidifier, a fan or other way to circulate air safely, a vacuum sealer, and racks/hooks, plus a dedicated, generally air-tight space blocked off from outside light. Unless you’re willing to invest in professional gear, lots of study time, and plenty of meat for experimentation while you figure out what works and what definitely does not, aging is best left to the professionals.
Which Aging Process Tastes Better?
When it comes to deciding which tastes better, wet-aged steaks or dry-aged steaks, the answer boils down to personal preference. Both aging methods are valid and beloved. Some people prefer the robust, nutty, almost pungent flavor profile of a dry-aged steak. Other steak lovers have an unflagging affinity for wet-aged meat that is lighter, subtler, and plays well with various accompaniments.
Pro tip: If you’re not sure what type of meat you’ve had in the past and therefore which type of aging you prefer, know that the majority of grocery store beef is wet-aged. Steakhouse cuts can be either wet aged or dry aged. For the most part, wet-aged beef is considered a default, so if the restaurant menu or butcher’s case says nothing about aging, the piece of meat you’re looking at is likely wet-aged. Dry-aged steaks are always labeled appropriately because the dry-age designation is a major selling point and can be a bit of an acquired taste.
Whether you find yourself reaching for wet-aged meat without fail or you can’t think of anything better than a dry-aged ribeye on the grill every Friday night, your next best meal starts with a great cut of meat aged by experts. To kick start the planning process for your next cookout or date night, shop the full catalog of Allen Brothers beef.
