The other day, a customer jokingly asked if I could tell the cow’s age from a T-bone. I had to chuckle because, while I’d love to think I have that kind of superpower, it’s really all about proper aging techniques and not just a simple glance. I mean, if only it were that easy, right? But it does make for a great convo over the butcher block.
It’s true, the aging process really makes a difference in flavor and tenderness! I’ve found that dry-aging for at least 21 days can elevate the steak to another level. Ever tried it yourself?
I’d say one of the biggest game changers for me has been experimenting with different salt levels during the dry-aging process. Just a sprinkle of a coarse sea salt can really bring out more flavor in the meat. Ever tried adjusting the salt while aging your steaks?