Want to step into the big leagues? Consider these pro maneuvers:
Dry aging and wet aging. Dry aging is for the real champ, as it requires up to six weeks of storage in a temperature-controlled cooler. This wipes out most of the moisture and eliminates any chance of mold. In the end, it’ll shave off a cool 20 percent of the steak’s weight. Wet aging is easier and still produces a leaner, meaner steak than marination. Just refrigerate the cut in a large Ziploc and let it tenderize in its own juices for a night or two. Because there’s no evaporation, no moisture is lost and that pup will be juicy as hell.