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