When it comes to cooking delicious meals at home, dry-aged steak is definitely the way to go. First, understand the different steak parts: the ribeye part is rich in oil and has a juicy texture, suitable for frying and grilling; the sirloin has a unique chew and rich flavor, suitable for frying or grilling; the beef tenderloin has delicate meat and a fresh taste, suitable for Slow-cooked or grilled; T-bone combines the characteristics of beef tenderloin and sirloin, suitable for friends who like a variety of tastes, suitable for grilling or grilling.

Secondly, choose the appropriate number of days for maturation. Generally speaking, dry-aged steaks are aged for a minimum of 21 days, with a common range being 30 to 45 days. When trying dry-aged steak for the first time, it is recommended to choose steak aged for 30 days for a more balanced flavor. When cooking dry-aged steak, it’s also important to choose the right cooking method. Grilling at high temperatures will cook the steak crispy on the outside while keeping it juicy on the inside. At the same time, don’t forget to take the steak out of the refrigerator and let it come to room temperature for a while before grilling, so as to ensure that the mature steak is cooked evenly.

Finally, ask your deli or steak supplier for recommendations. They are knowledgeable about aged steaks and can provide recommendations based on your tastes and cooking needs. By mastering the above tips, you can enjoy the perfect dry-aged steak at home and enjoy a gourmet feast.