Question: how long do you age steak before cooking it?
From what I was reading earlier, if it's a steak off a prime cut that was aged for 21 days before final cutting and packaging, there's no discernible improvement in tenderness if you go beyond 28 days - after that, it's a question of how bosky or blue-cheese-like you want your steak to taste.
Some steak houses have taken ageing to a bit of an extreme, per the following Gruinard piece:
https://www.theguardian.com/lifeandstyle/2015/mar/11/extreme-aged-steak-meat-with-mould-on-gourmetHowever, it should be noted that the steak houses which are offering well-aged steaks age the meat in prime cut form because of the loss of mass via dehydration and the fact that the dried out/mouldy crust has to be cut off before slicing and cooking. Try ageing an individual steak that's, say, 150 grams to start with and you won't have much left to cook.
Those how have looked at giving steak additional ageing suggest that it is best done in a proper meat fridge which can maintain temperature more consistently than a domestic fridge can - the constant opening and closing of the fridge would play havoc with the ageing process.
https://jesspryles.com/how-to-dry-age-steak/
