Dry-aged steaks are known for their bold, beefy flavor and melt-in-your-mouth tenderness. But do they actually cook faster than a typical steak? The short answer: yes — and here’s why.
At A&K Land & Cattle, every cut of beef is dry aged for a minimum of 14 days before we pack it up and ship it directly to your front door. Our Sim-Angus cattle are raised on pasture, fed our signature Cow Caviar grain blend, and handled with care every step of the way. That attention to detail translates not just to better flavor — but a better cooking experience too.
What Is Dry Aged Beef?
Dry aging is a traditional method of naturally enhancing beef by hanging whole cuts in a temperature- and humidity-controlled environment. At A&K, our dry aging process:
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Reduces internal moisture by up to 30%
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Concentrates beef flavor and deepens umami
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Improves tenderness by breaking down muscle fibers naturally
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Creates a firm outer texture ideal for searing
Every steak is dry aged for 14 days, then vacuum sealed and shipped cold — never frozen unless requested
Why Do Dry Aged Steaks Cook Faster?
Moisture loss is the biggest reason. With less internal water, dry-aged steaks heat up faster and cook through more quickly. On average, our steaks cook 25 to 30 percent faster than a standard grocery store steak. That’s especially true for ribeyes, sirloins, and our signature Okie Strip.
The dry aging process also firms up the meat’s texture. That means better crust development, faster browning, and a reduced risk of overcooking if you’re not paying attention.
Tips for Cooking Dry Aged Steaks from A&K
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Let your steak come to room temperature before cooking
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Use a digital thermometer to track internal temps
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Sear hot and finish low for a perfect medium-rare
- Always slice against the grain
Because dry-aged steaks cook faster, you’ll want to monitor closely — especially on the grill or in a cast-iron skillet. For medium-rare, aim for an internal temp of 125°F and rest before slicing.
Order Premium Dry Aged Beef Direct from the Source
Our family has been raising cattle in the Oklahoma Panhandle for generations. At A&K Land & Cattle, we believe in raising beef the right way — low stress, pasture-raised, and never rushed. All of our beef is processed locally at our USDA-inspected partner facility and shipped directly from our ranch to your door.
Taste the difference in every box. From hand-selected ribeyes to our Okie Strip steaks, you’ll never look at grocery store beef the same way again.
Shop now and have dry-aged Sim-Angus beef delivered right to your doorstep. We ship nationwide every Monday.
