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Why You Should Always Order Dry-Aged Steak

Esquire logo Esquire 6 days ago Sarah Rense

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You want your next cut of steak to have sat out for awhile. You want the natural enzymes to have started working the flesh, tenderizing it to perfection. A steak like this, dry-aged for months at a time, can be found at Cote Korean Steakhouse in New York. 

Dry-aging simply means putting beef in a chilled room for a long time. After 28 days, the beef has gone through a whole lot of chemical changes. By 45 days, it is funkier and more tender. At 90 days, the flavor is super intense. "When it gets to 120 days, I feel like that is when it truly differentiates itself from where it started," says Cote owner Simon Kim.

Down the line, Cote will offer a set menu with a "vertical tasting," where different cuts of dry-aged steak will be presented, each removed from the drying room at a different stage in the aging process for a spectrum of flavor. For now, as the 6-month-old restaurant builds up its inventory, diners can order a set menu with four cuts to be prepared on the traditional Korean tabletop barbecue. (The meal costs just $45.)

Last month, Cote was awarded its first Michelin star - an impressive achievement considering the steakhouse opened for business in June. It has proven itself a master of the carnivorous art of dry aging.

Why You Should Always Order Dry-Aged Steak © Hearst Communications, Inc. All rights reserved Why You Should Always Order Dry-Aged Steak
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