The Aging Room. Premium Meat Dry-Aging Walk-in Room in Black.

How to Cook Dry Aged Steak

Dry-aged steaks are more tender than other types of steaks available on the market and have a unique, rich flavor. Because of the process it goes through, they need to be cooked in a specific way in order to maintain their flavor and tenderness and allow you to savor it.


During the aging process, a significant amount of moisture is removed to concentrate and enhance the beef flavors. Because of this, if overcooked, the steak will become dry. To avoid this, many professional chefs recommend cooking dry-aged steaks no more than medium-rare. As you’re cooking, you’ll want to use tongs rather than a fork. Every time you puncture the steak, it will break the sear and the juice will escape.


When cooking dry-aged steak, you will need very minimal seasoning. In fact, you will only apply a generous amount of salt. Some of it will come off the steak when searing and resting. Make sure to wait just before cooking to season, otherwise, it will pull more moisture out of the meat and make it wet on the surface. If that happens, it can be more difficult to sear and seal it.


After searing a steak on the stove or grill, you’ll turn the heat down slightly and cook until it's done enough for you. Timing will depend on the thickness of the steak. 

How to Grill Dry-Aged Steak

Grilling a dry-aged steak is similar to cooking a steak in a pan on the stove. You’ll want to sear both sides of the steak with high heat, caramelizing the meat surface and sealing the juices. The difference between grilling versus in a pan is that there is a possibility of excessive charcoal flavors that come from the grill. 

How to Cook Dry-Aged Steak When It’s Frozen

If you have a frozen dry-aged steak, it will need to be thawed slowly in a refrigerator for 2 to 3 days before cooking. At least 20 minutes before cooking, the meat should be taken out of the fridge to reach room temperature. The thicker the cut, the more time it will need to get to room temperature. The amount of fat on the cut will add a bit more time, as well. If you do not have 3 days to thaw your steak, then you can put the meat in a plastic bag and place it in a bowl of cold water to help thaw it faster. Always pat dry your meat before searing.

How to Age Steak

Most dry-aging occurs behind the scenes in warehouses and cold rooms that are not exposed to public viewing. The air inside is constantly being circulated as the enzymes in the beef start to break down protein, fat, and glycogen. This is what causes the beef to become tender, softer, and palatable.


The Aging Room Chamber is a premium ager that allows restaurants, butcheries, and retail shops to showcase the meat aging process in a beautiful environment. Our patented chamber is equipped with an illuminated wall of Himalayan salt bricks. With the lighting and finishes, customers are bound to enjoy the experience while viewing through the chamber windows.

Learn more about The Aging Room Chamber and the technology that perfects the meat aging process.
Share in socials: