I'm used to buying moderately-priced meat from the supermarket, with which I can generally never tell the difference between fresh and frozen - it's maybe a little tougher after freezing but that's about it.
Today I happened to be in the area of a good butcher and decided to splurge on a couple of dry-aged ribeye steaks. The first one was, of course, delicious, but I may not have time for a home-cooked dinner during the next few days, so I'm considering freezing the other steak.
Will freezing do anything to ruin or diminish that unique dry-aged flavour and give it the same taste and texture as the supermarket fare? Since dry-aged steaks are already, well, dry, will the additional water loss from freezing turn it into inedible shoe-leather? Should I be worried about anything else?
Or can I just toss it in the freezer for a week?