The Transformation Beef Undergoes At Steakhouses
NEWS
By ELIAS NASH
To make their steaks stand out, steakhouse chefs salt their meats quite generously. Plus, they top their dishes with compound or clarified butter for extra unctuousness and shine.
However, the most impactful technique steakhouses use is aging their meats, which tenderizes the meat, helps it retain its juices, and adds a new dimension of flavor.
The best steakhouses dry-age their meat, which means the beef is exposed to air as it ages. Most eateries age steaks for at least a month, but some take it as far as eight months.
To ensure the meat does not spoil during aging, steakhouses use temperature-controlled aging rooms with lower humidity and better air circulation than standard refrigerators.
During dry aging, the meat’s enzymes break down muscle fibers and connective tissue, making the beef more tender. The enzymatic reactions cause a change in the meat’s flavor, too.
Dry aging also forms new flavor compounds in the meat, giving it a nutty taste. Plus, it causes some of the meat’s moisture to evaporate, making the flavor more concentrated.
However, dry aging dries out the cut’s exterior. To ensure the steak is juicy and not dry, its outer layer is removed before cooking, and the meat is cooked to medium-rare or less.
