The Secret To Outback Steakhouse's Flavorful Steaks - Chowhound

Wet aging involves vacuum packing the steaks and leaving them in a controlled environment for two to three weeks. Because they remain sealed in with their own juices, they don't lose moisture, making for a cut of beef that's both tender and juicy. And unlike dry aging, which develops a flavor often described as nutty, wet aging doesn't change the steak's flavor in the same way. Advertisement It's worth noting…