Ingredients
Why Dry-Aged Steak Sears Better: The Science of a Primed Crust
Dry-aging steak enhances searing by reducing surface moisture and concentrating flavor precursors, which primes the meat for a faster, more intense Maillard reaction. This scientific process leads to a deeper crust and more complex savory flavor compared to fresh or wet-aged steaks.
Corazon Bautista·October 28, 2026
