How long are the steaks aged for to enhance tenderness?

The correct duration for aging steaks to enhance tenderness is 24-35 days. This aging process, also known as dry aging, is crucial as it allows the natural enzymes in the meat to break down connective tissues, resulting in a more tender texture. During this period, moisture also evaporates from the meat, concentrating its flavors and improving overall taste. The specified range of 24-35 days is ideal for achieving a balance between flavor enhancement and tenderness without overly affecting the meat's structure or introducing undesirable qualities.

Shorter aging times, such as 10-15 days, may not produce significant tenderness enhancement or flavor development, while aging for longer than 35 days can lead to excessive moisture loss and potential spoilage risks, which are not desirable outcomes in steak preparation. Thus, the 24-35 day period is considered optimal for producing high-quality, tender steaks that meet culinary expectations.