This is also why they are so crazy expensive. The strip loins are carefully aged for weeks in a perfectly controlled environment, and as they sit they slowly dehydrate, which intensifies the meaty flavor, and also give the steaks an even more luxurious texture. Natural enzymes have time to break down the fibrous, connective tissue in the muscle, which tenderizes the steak like no other method.

Aging Steaks Photo (c) JOE M500