Create a ChefSteps account to unlock 1 recipe of your choice along with a limited library of free recipes, guides, and classes.

Get unlimited access to all of ChefSteps with a [link Studio Pass membership.]

Buy this class or unlock all classes with a Studio Pass membership.

Already a Studio Pass member? [link Sign in]

Unlock 1 [contentType] for free or sign up for a Studio Pass membership and get unlimited access to all of ChefSteps.

Create a ChefSteps account to unlock it for free.

Someone already claimed this recipe with this link. If that was you, sign in to keep reading.

This one's had its moment. Get Studio Pass for full, unlimited access to everything we make.

Enjoy this recipe for free for a limited time. Start a Studio Pass subscription to unlock access to all of ChefSteps.

Become the smartest cook you know with access to thousands of chef-developed recipes, guides, and classes.

ChefSteps - Site Promo Banner - Default

Unlock access to all of ChefSteps with a Studio Pass subscription.

ChefSteps - Studio Pass Anniversary Promotion

ChefSteps - Black Friday Promotion

Unlock access to all of ChefSteps with a Studio Pass subscription, and cook smarter this holiday season.

ChefSteps - Year-End Promotion

Unlock access to all of ChefSteps with a Studio Pass subscription, and cook smarter this year.

ChefSteps - New Year Promotion

Unlock access to all of ChefSteps with a Studio Pass membership.

ChefSteps - Thanksgiving Promotion

Get unlimited access to all of ChefSteps with Studio Pass.

Kyl Haselbauer has 20 years of experience working in fine-dining and modernist kitchens, including Bar Cotto and Anchovies &amp; Olives in Seattle. He is also the owner of Bright Spot, a café and coffee shop in Seattle.

Kyl Haselbauer

How do you make a steak better? Age it. Like the finest wines and funkiest cheeses, aging techniques transform beef to reveal new depths of flavor and tenderness. Dry aging is a process that takes time, care, and precision. Big cuts of beef are exposed to air in a humidity-controlled environment so enzymes and good bacteria can go to work, breaking down and transforming the molecular structures of the meat. This process tenderizes the meat and yields robust mature flavors that are bold, nutty, and a little funky (in a good way).This level of awesomeness requires a lot of time and space, which makes this process harder to achieve at home. So, we set out to replicate the results of the dry-aging process on individual store-bought steaks using just a few ingredients and sous vide. Indulge in a good dry-aged steak when you can. And when you want to bring that funky delicious flavor to your dinner plate in just 24 hours with affordable steaks from the store, use this modernist hack. The future of delicious steak is here!

Steak From the Future: The Modernist Strategy to Dry Age Beef

Mastering Holiday Roasts Discussion

Mastering Holiday Roasts FAQ

Tips & Tricks: The Secret to Smooth and Bright Purées

The Ultimate Guide to Ramen

Tips & Tricks: How to Fix a Broken Pan Sauce or Gravy

The Ultimate Guide to Brining Turkey

5 Chefs 5 Ways: Thanksgiving Leftovers

How to Butcher, French, and Tie a Prime Rib

How to Tie a Butcher’s Knot