What is the aging process for the New York Strip steak aimed at?

The aging process for the New York Strip steak is aimed at enhancing its flavor. During aging, the meat undergoes a natural breakdown of enzymes, which tenderizes the muscle fibers and intensifies the beef's inherent flavors. This process results in a more robust and enjoyable taste experience for diners, making it a sought-after choice on the menu. Aging can also contribute to improved tenderness, making the steak more palatable.

While preparing the steak for grilling is part of cooking it, the primary focus of the aging process is not on the grilling preparation itself but rather on developing the flavor profile. Increasing cooking time and reducing fat content are not objectives of aging; rather, the goal is to improve the overall quality and taste of the meat.