How To Dry Age Steak At Home

Dry aging involves leaving the meat to age usually loosely wrapped in cheesecloth in a temperature and humidity controlled space.

Dry aged on the right. Let steak sit on the plate for 45 minutes then flip and repeat time. The fridge temperature should be between 29 and 40 degrees fahrenheit. When you combine the amount of rind trimming that needs to occur along with the smaller size you ll be left with barely a sliver of a steak.

Place a small electric fan inside to provide a steady airflow inside the fridge. Because so much of the meat s weight is lost due to moisture loss and trimming and because of the massive storage space required for aging beef dry aged beef comes at a significant premium cost. Commercial dry aging facilities will age their beef anywhere from three weeks up to four months depending on the needs of the client and the costs people are willing to pay. If you re buying dry aged steak from a grocery store you ll want to cook it that day.

Wet aged steaks on the other hand are sealed n vacuum packed. Trying to dry age meat in a regular fridge can also make the moisture levels unbalanced. Fresh steak on the left. Run the cord out the front door along the bottom liner keeping it as flat as possible.

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Too warm and the meat will spoil too cold and it will freeze stopping the aging process. The first thing you ll need is a dedicated refrigerator that s capable of holding 36 f. For example a strip loin shell bone in or a 107 109 rib basically a giant slab of bone in ribeye. Dry aging is done by hanging meat in a controlled closely watched refrigerated environment.

I do this at room temperature. The temperature needs to stay between 36 f and freezing. Unwrap the beef rinse it well and pat it dry with paper towels. Dry aging beef isn t as simple as placing a steak on a plate and letting it sit in the fridge for a few weeks.

You will need to invest in a few tools in order to do it properly. By letting it sit it s aging some more albeit in sub optimal conditions. Letting it sit in your fridge for a while will put the dry aging process off kilter. You also want a piece of beef with the thick fat cap still in place which helps when you trim your aged piece of beef.

On a plate sprinkle salt evenly on both sides of steak you can use up to 1 teaspoon if the steak is really large. Dry ageing your beef set up your fridge at a temperature of 1 to 3 degrees celsius 34 to 38 fahrenheit. What you should be dry aging are subprimals or larger whole muscles. You also need a humidity of about 85 percent to reduce water loss.

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Buy a prime or choice boneless beef rib or loin roast from the best meat source in your area.