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Premium Steaks Purchased from a Reputable Butcher

The best steaks, no matter the cut, come from your favorite butcher and have been dry-aged. However wet-aged steaks are less expensive, easier to find, just as tender, and almost as tasty.
Aged steak is more tender and flavorful because aging allows the natural enzymes to break through the connective tissue in meat. Dry aging allows for evaporation of water content, leaving a greater concentration of flavor, but it must be done very carefully and the results are usually very expensive.
To properly dry age a steak, the butcher must keep the temperature between 32 and 36 degrees, and the humidity should be about 85. Though aging is optimal at between 20 and 30 days, risk of spoilage increases the longer a steak is aged, so most butchers who still dry age their meat limit the aging process to around 11 days.
A more common and less expensive approach is called wet aging. The steaks are left in vacuum packaging and aged on a shelf in a butchers refrigerator. The connective tissue is still broken down, but no fluid is lost, so the steak will be tender but perhaps not as flavorful as a dry aged cut.
How do you tell when an aged steak is ripe? You ask the reputable butcher who likes you because you gave him a few bottles of good wine last Christmas. Let him decide when the steaks are just old enough to eat. He knows his stuff, and youll be assured of steak thats safe to eat.
The most important element of cooking a steak is the purchase. If you have a good steak, all you need is limited but intense exposure to heat and kosher salt and cracked pepper, though it is fun to experiment with marinades and seasonings.