For example, most golf cart batteries are rated for about 550 cycles to 50% discharge-which equates to about 2 years. Battery life is directly related to how deep the battery is cycled each time. If a battery is discharged to 50% every day, it will last about twice as long as if it is cycled to 80% DOD.
It's hard to reproduce the taste and texture of a dry-aged meat, perfectly grilled by a great steak house. The steak house has three advantages over the home cook. They have access to well-marbled meat that few butchers stock. They sear the steak above 800F, much higher than available in a typical kitchen oven or on most grills. And the steak is aged for two to four weeks, drying the meat, concentrating juices and most importantly, allowing controlled decay to produce deep, iconic flavors. But with a little work, we can match 2 1/2 of these 3 advantages. First, start with the steak.
Give your meat time to tenderize. Generally, you will want to shoot for a minimum of 20 days of aging. 14 to 28 days is generally the average time restaurants take to age their steaks. 28 to 45 days is when really intense flavor starts to emerge and the meat gets very tender.hoose your heat tenderizer. You can use either dry heat or wet heat. Grilling is a great example of dry heat, while braising is a good example of wet heat. During the grilling process, the grilled meat is cooked slowly, allowing the meat to become tender.