Good things take time – right? Hopefully the same remains true for this post as well. As you’ll soon see, my last project involved lots of waiting. And waiting. But just like a fine wine, a good steak only gets better with age. Every steakhouse worth its salt is going to serve prime, aged (hopefully dry vs. wet, but I’ll get into that) cuts of beef. But, why limit yourself to enjoying good steak only at steakhouses? In the theme of home brewing, if something is worth eating then it’s worth cooking up yourself. The best part is, I’ve done all the waiting for you and condensed everything down into an easy to read blog post (I also ate all of the steak so let’s call it even).