Love the hearty, beefy goodness of a dry-aged steak when you order out, but not sure how to cook it at home? We’ve got you covered. Selecting your dry-aged beef in New York from Piccinini Bros is only the first step! Once you get your custom meaty masterpiece home, you want to cook it in a way that brings out the nutty, earthy flavors that formed during the aging process. Below, our team of expert butchers shares tips and tricks to ensure you can cook your dry-aged steak to restaurant-level perfection at home. How To Select a Dry-Aged Steak Picking the right cut is the key to a great dry-aged steak. For dry aging, choose beef cuts with high fat deposits, collagen, and marbling. Here are some ideal dry aging cuts: Ribeye T-Bone Tomahawk Porterhouse New York Strip Sirloin Then, select how long you want your steak dry-aged. At Piccinini Bros, we recommend dry-aging steaks about 21 days. If you have a custom request,  we can do that, too. Just ask, and we’ll age your steak to your exact specifications. The length of the dry-aging process directly influences the meat's flavor profile. For example, beef that’s been dry-aged longer has a more distinct, cheesy, and creamy flavor than beef that’s aged for less time, which tends to have more nutty and earthy tones. Once you select your dry-aged steak, your butcher will custom trim it for you. This process includes slicing off the pellicle (the tough, dark, dried-out exterior), leaving the rich, tender, deep red muscle and fat streaks intact.  Prep Your Dry-Aged Cut Once you bring your dry-aged steak home, it’s best to cook it that night or within two days. If storing it, keep it wrapped in the butcher paper you brought it home in. When you are ready to cook, take the meat out and pat it dry with paper towels. Let it sit on the counter for 30–60 minutes before it hits the pan. This allows the meat to warm up a bit and promotes even cooking without smoking up your apartment.  Just before you get that sear going, drizzle your steak with a high-smoke point oil like avocado, grapeseed, or canola. Don’t oil the pan itself; that will just lead to a smoky apartment.  Season it simply with Kosher salt and fresh ground pepper, and leave it alone! The dry aging process infuses your meat with a robust beefy flavor and nutty undertones that only require a light layer of seasoning to bring out. Add anything more, and you’ll dilute all the rich and unique flavors that developed while your steak was in the drying room. Avoid overly flavorful seasonings or marinades, as the beef has a distinct, rich, beefy flavor that can become overpowering when mixed with strong aromas and herbs. Pro Tip: Reduce Your Cooking Time  Dry-aged meat can lose up to 40% of its moisture content during the aging process, so it cooks faster than other types of beef. While you may have the process of cooking your favorite steak down to a science, you’ll need to watch and adjust your cooking time if the steak is dry-aged.    Best Cooking Methods for Dry-Aged Beef In New York Here are some apartment-friendly ways to cook dry-aged beef at your New York home:  Broiling *Butcher Recommended*  Broiling is an excellent, NYC apartment-friendly substitute for pan-frying or grilling, and is Piccinini Bros. owner Paul Vaccari’s favorite way to cook steak. It creates less smoke in your apartment, and is great for preparing multiple steaks at a time. Use a 3-inch-deep disposable aluminum roasting pan fitted with a wire rack on top. To prevent smoke, sprinkle a cup of table salt across the bottom of the pan. The salt will absorb any juices that drip onto the aluminum pan before they burn and smoke. When you are ready to sear, turn the broiler on high and place your wire rack and pan setup on the top rack. Flip the meat every 2–4 minutes until it reaches your desired internal temperature. Make sure you use long-handled tongs to avoid burning your hand while reaching into the oven. Butcher tip: Dry-aged beef won’t look medium rare in the center, even if you use a meat thermometer. Dry-aged meat looks darker and can dry out quicker than other beef cuts.  Stovetop Cooking your dry-aged beef on a stove top gives you that iconic sear without a grill. The key is to start with a well-seasoned cast-iron skillet and get it piping hot. As you wait for your pan to heat up, cover your steak with a high-smoke-point oil (like avocado or grapeseed oil) and season it well with salt and pepper. Then, place the steak into the pan on high heat. Flip the meat every minute or so to avoid burning but still get that delicious char. Lower the heat and continue pan-cooking on the stovetop, or finish in the oven, until it reaches your desired doneness. Oven (With A Reverse Sear) While most recipes call for searing at the beginning of the cooking process, many NYC chefs and home cooks flip the script and start cooking their steaks in the oven, finishing them off with searing before serving. This provides the perfect conditions for creating a deliciously crispy crust without overcooking the meat. It’s also a great cooking method for thick-cut steaks that may cook unevenly if seared first. To start, turn your oven on low, to about 225°. Place your oiled and seasoned steaks on a cookie sheet with a non-stick lining, and cook them in the oven. While your steaks are in the oven, get your cast-iron skillet hot. Cook the steaks in the oven until they are about 10–15 degrees lower than your desired final temperature. Then, take them out and transfer them to the hot skillet. Finish off the steaks with a great sear, constantly turning the meat to avoid overcooking or burning on one side. Take the steaks off the heat when they have reached your desired internal temperature and let them sit for a few minutes before serving.  Purchase Dry-Aged Beef In New York City From Piccinini Bros While we recommend dry aging your steak for about 21 days, we can custom dry your steak to your exact specifications, using artisan-quality care and preservation methods that we have perfected over the last 100 years. Experience the ultimate flavor by choosing an artisanal butcher like Piccinini Bros for your dry-aged beef in New York. Shop our full selection online, call 212-246-8277, or visit our shop in Hell’s Kitchen to order your dry-aged steak today.