There's nothing quite like a beefy, juicy, and tender dry-aged steak. Unfortunately, Serious Eats recently demonstrated why you can't age beef at home—at least, not individual steaks. The key to saving lots of money on dry-aged beef and getting better-than-steakhouse steaks, Serious Eats' J. Kenji López-Alt has discovered, is to start with a larger cut of meat. More »
