Does Steak Get Better With Age? (2 Weeks to 160 Days) | Bon Appétit

Butcher Brent Young from The Meat Hook joins Bon Appétit to break down what happens to the same cut of sirloin steak when it’s dry-aged for four different durations. From just a couple of weeks to a whopping 160 days, learn how the appearance, smell, texture, and taste of a sirloin evolves throughout the aging process and answer the question for yourself: does steak really get better with age? Director: Jen Osaki Director of Photography: Kevin Dynia Editor: Phil Ceconi Talent: Brent Young Sr. Culinary Director: Kelly Janke Producer: Kevyn Fairchild Culinary Producer: Kat Boytsova Culinary Associate Producer: Katrina Zito Line Producer: Jen McGinity Associate Producer: Michael Cascio Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Cam Op: Jeremy Harris Assistant Camera: Paola Esquivel-Oliveros Audio: Michael Guggino Production Assistant: Tim Colao Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araújo Assistant Editor: Andy Morell Assistant Editor: Diego Rentsch Graphics Supervisor: Ross Rackin Graphics, Animation, VFX: Léa Kichler 0:00 Introduction 0:19 Appearance 2:25 Smell 4:25 Texture 6:45 Taste 10:18 Final Thoughts Want Bon Appétit shirts, hats and more? Still haven’t subscribed to Bon Appétit on YouTube? ►► Want more Bon Appétit in your life? Subscribe to the magazine! ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.