Dry aging meat is a highly respected practice in the world of steakhouses and beyond, but how exactly does dry aging manage ...

Cooking a great steak requires patience and a little bit of skill. Expert Clare Andrews explains the most important steps for ...

STATEN ISLAND, N.Y. -- In response to our steak story a few weeks ago, "Saturday Night is Steak Night," readers called to ask what the differences were between wet- and dry-aged beef. "Dry-aged is a ...

Q: Once you dry-age beef in the refrigerator, can you freeze it? — Thelma Maxwell, Fort Wayne, Ind. A: Yes. The only issue to consider is the quality of the meat after freezing, especially if you ...

This might be a first: I was disappointed that my food wasn't too funky. In February, I joined the in-house butchering team at the Gaslamp Quarter's Lou & Mickey's, led by executive chef Nathan ...

Dry-aged beef is apparently the new black. The trendy, tender and intensely flavored — some would say funky — cuts have been popping up on steakhouse menus around town. But it’s the rare restaurant ...