However, that's not to say enhancing your beef isn't worth attempting, with an excellent technique being dry-aging ... ready-to-cook dry-aged steak may not appear as deeply red as its wet-aged ...

Dry- and wet-aged beef have different shades ... “In the end, the guest gets what they want.” ...

Forget Ruth's Chris and other big-name steakhouse chains. Some of America's best steaks come from out-of-the-way restaurants ...

People in Kansas City will laugh at Dan Patrick’s idea that New York strip steaks — originally KC strips — should be renamed for Texas.