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

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

When you order a dry-aged steak at a restaurant, you know that you are in for something special. The meat has a deep flavor and tender texture that just can't be matched by unaged beef. The process of ...

When it comes to beef, price tags can be deceiving. While cuts like ribeye and filet mignon often steal the spotlight, some of the most flavorful and satisfying options are the ones that cost far less ...

Add Yahoo as a preferred source to see more of our stories on Google. Although they could, perhaps, pass for one another in the blink of an eye, dry-aged steaks are quite a bit different than their ...

The top carnivorous bite of the night, though, came from a 22-ounce, 42-day dry-aged ribeye. Served bone-in with béarnaise ...

Dry January. Damp January. Regular ol' January. We respect your right to celebrate (or completely ignore) all iterations of this month however you see fit. But sometimes you're tempted with a steak ...

Although they could, perhaps, pass for one another in the blink of an eye, dry-aged steaks are quite a bit different than their conventional kin. First, steak is left to mature in a carefully ...