Chasdev wrote:It's said that dry aged steaks are flavor X10.
Exactly. Think of it like when you make chicken stock, then let it continue to boil to reduce; it gets thicker in body and stronger in flavor. You're removing water and intensifying the flavor of everything left behind because of it. Same concept. You're also allowing the natural bacteria time to do their thing and break down the tissue, in turn, tenderizing.