HOW LONG SHOULD YOU DRY AGE STEAK?

Like all good things, dry-aging takes time and dedication, and hands down, dry-aged beef is better than the alternative. While its texture is tender and succulent, its flavor is rich, nutty, and buttery.

Max (@maxthemeatguy) has the patience to take this dry-aging experiment to the next level.

Over an 8 week period, Max monitored the changes in flavor and texture week-by-week.

Max’s vlog goes into detail, giving a complete flavor analysis when comparing a 2-week dry-aged cut to an 8-week dry-aged cut of beef.

In a side-by-side comparison of all 8 dry-aged steaks, there is minimal weight loss from week 2 to 8. (4:55) So the tenderness is fully rendered in just two weeks and any changes beyond that are very marginal.

That said, the dry-aged flavor really starts at week 5, and by week 8 the development has intensified to to his ideal dry-aged flavor. It's also important to note that time is not the only variable to consider when dry-aging meat, the cut of the meat is very important as well.

Check out the full video below:

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