Sliced dry-aged steak on a slate serving board with herbs - hlphoto/Shutterstock There are many ways to attain a delicious steak, but one of the most effective techniques is dry-aging. Carefully ...

Many steakhouses dry age fine cuts of steak as a badge of flavorful honor. Dry-aged beef is unique because the process sucks moisture out of the meat and disintegrates its enzymes, resulting in an ...

Dry aging intensifies flavor and tenderness. These chain steakhouses take it seriously by aging their beef in-house for premium-quality steaks.

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 ...

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 ...

The news about Rockwell & Rose — the new steakhouse concept that’s taking over half the original P.J. Clarke’s space at the Curtis in Washington Square — broke back in August, and they announced that ...

We know these aren't the only places in Polk to get a good steak. But steak is what they do. What's you're favorite?