Question: how to age steak

How to Age Steak | eHow How to Age Steak
How to Age Steak
Things You'll Need
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Tip
Warning
resources
 Wet aging is the type of aging that most butchers do now. Dry aging is different though, and is actually when you want the beef to dry out. It takes anywhere from seven to twenty-one days to dry age beef. The reason people like dry aged beef is that the process allows the moisture in the muscle to evaporate, and this gives the meat a beefier flavor. Also, the beef is naturally tenderized because of the fact that the enzymes in the beef are breaking down. One thing to keep in mind is that you cannot dry age single steaks because they are too thin. For the purposes of this article you will need a piece of beef such as a whole ribeye or a whole loin strip. Advertisement
Step 1
Rinse your piece of beef with cold water. Step 2
Dry the beef well with one or two large white dish towels. Set it aside for a minute and allow it to drain.

How to Age Steak | eHow

How to Age Steak
How to Age Steak
Things You'll Need
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Tip
Warning
resources

Wet aging is the type of aging that most butchers do now. Dry aging is different though, and is actually when you want the beef to dry out. It takes anywhere from seven to twenty-one days to dry age beef. The reason people like dry aged beef is that the process allows the moisture in the muscle to evaporate, and this gives the meat a beefier flavor. Also, the beef is naturally tenderized because of the fact that the enzymes in the beef are breaking down. One thing to keep in mind is that you cannot dry age single steaks because they are too thin. For the purposes of this article you will need a piece of beef such as a whole ribeye or a whole loin strip. Advertisement
Step 1
Rinse your piece of beef with cold water. Step 2
Dry the beef well with one or two large white dish towels. Set it aside for a minute and allow it to drain.

How to Age Steak | eHow How to Age Steak
How to Age Steak
Things You'll Need
Beef being dry aged commercially.
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Tip
Warning
resources
 Wet aging is the type of aging that most butchers do now. Dry aging is different though, and is actually when you want the beef to dry out. It takes anywhere from seven to twenty-one days to dry age beef. The reason people like dry aged beef is that the process allows the moisture in the muscle to evaporate, and this gives the meat a beefier flavor. Also, the beef is naturally tenderized because of the fact that the enzymes in the beef are breaking down. One thing to keep in mind is that you cannot dry age single steaks because they are too thin. For the purposes of this article you will need a piece of beef such as a whole ribeye or a whole loin strip. Step 1
Rinse your piece of beef with cold water. Step 2
Dry the beef well with one or two large white dish towels. Set it aside for a minute and allow it to drain.

How to Age Steak | eHow

How to Age Steak
How to Age Steak
Things You'll Need
Beef being dry aged commercially.
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Tip
Warning
resources

Wet aging is the type of aging that most butchers do now. Dry aging is different though, and is actually when you want the beef to dry out. It takes anywhere from seven to twenty-one days to dry age beef. The reason people like dry aged beef is that the process allows the moisture in the muscle to evaporate, and this gives the meat a beefier flavor. Also, the beef is naturally tenderized because of the fact that the enzymes in the beef are breaking down. One thing to keep in mind is that you cannot dry age single steaks because they are too thin. For the purposes of this article you will need a piece of beef such as a whole ribeye or a whole loin strip. Step 1
Rinse your piece of beef with cold water. Step 2
Dry the beef well with one or two large white dish towels. Set it aside for a minute and allow it to drain.

How to Age Steak | eHow How to Age Steak
How to Age Steak
Things You'll Need
Beef being dry aged commercially.
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Tip
Warning
resources
 How to Age Steak | eHow
Food & Drink
Main Dishes
Meat Recipes
How to Age Steak
By Regina Paul
ABOUT THE AUTHOR
Regina Paul
Regina Paul has been a full-time freelance writer and author for three years. She has published over 500 articles online and 10 books. Her articles are published at Associated Content, e-How.com, and The Fun Times Guide. Her books are published with Amira Press, Eternal Press, and Leap of Faith Publishing. eHow may earn compensation through affiliate links in this story. Things You'll Need
Rectangular pan that is only two inches or so deep
Wire rack
Several large immaculate white cotton dish towels
Refrigerator thermometer
Beef being dry aged commercially. There are two kinds of aging when it comes to beef: wet aging and dry aging. Wet aging is when the beef is put into a vacuum sealed plastic bag and allowed to age in its own juices. Wet aging takes less time than dry aging, generally around seven days.

How to Age Steak | eHow

How to Age Steak | eHow
Food & Drink
Main Dishes
Meat Recipes
How to Age Steak
By Regina Paul
ABOUT THE AUTHOR
Regina Paul
Regina Paul has been a full-time freelance writer and author for three years. She has published over 500 articles online and 10 books. Her articles are published at Associated Content, e-How.com, and The Fun Times Guide. Her books are published with Amira Press, Eternal Press, and Leap of Faith Publishing. eHow may earn compensation through affiliate links in this story. Things You'll Need
Rectangular pan that is only two inches or so deep
Wire rack
Several large immaculate white cotton dish towels
Refrigerator thermometer
Beef being dry aged commercially. There are two kinds of aging when it comes to beef: wet aging and dry aging. Wet aging is when the beef is put into a vacuum sealed plastic bag and allowed to age in its own juices. Wet aging takes less time than dry aging, generally around seven days.

How to Age Steak | eHow How to Age Steak
How to Age Steak
Things You'll Need
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Tip
Warning
resources
 How to Age Steak | eHow
Chow Down
Main Dishes
How to Age Steak
By Regina Paul
ABOUT THE AUTHOR
Regina Paul
Regina Paul has been a full-time freelance writer and author for three years. She has published over 500 articles online and 10 books. Her articles are published at Associated Content, e-How.com, and The Fun Times Guide. Her books are published with Amira Press, Eternal Press, and Leap of Faith Publishing. eHow may earn compensation through affiliate links in this story. Things You'll Need
Rectangular pan that is only two inches or so deep
Wire rack
Several large immaculate white cotton dish towels
Refrigerator thermometer
Beef being dry aged commercially. There are two kinds of aging when it comes to beef: wet aging and dry aging. Wet aging is when the beef is put into a vacuum sealed plastic bag and allowed to age in its own juices. Wet aging takes less time than dry aging, generally around seven days.

How to Age Steak | eHow

How to Age Steak | eHow
Chow Down
Main Dishes
How to Age Steak
By Regina Paul
ABOUT THE AUTHOR
Regina Paul
Regina Paul has been a full-time freelance writer and author for three years. She has published over 500 articles online and 10 books. Her articles are published at Associated Content, e-How.com, and The Fun Times Guide. Her books are published with Amira Press, Eternal Press, and Leap of Faith Publishing. eHow may earn compensation through affiliate links in this story. Things You'll Need
Rectangular pan that is only two inches or so deep
Wire rack
Several large immaculate white cotton dish towels
Refrigerator thermometer
Beef being dry aged commercially. There are two kinds of aging when it comes to beef: wet aging and dry aging. Wet aging is when the beef is put into a vacuum sealed plastic bag and allowed to age in its own juices. Wet aging takes less time than dry aging, generally around seven days.

Otto’s Guide to Dry-Aging Beef at Home - Otto Wilde Grillers
 Remember not to trim away any fat or bones before dry-aging beef at home – these act as meat protectors that lock in the flavor. How to dry-age steak
1. Hang it to dry
It’s vital that you either hang your cut or place it on a wire rack, so that the air can circulate on all sides. If you place the cut on a plate or a similar surface, the moisture won’t be able to escape properly and will probably start to pool on the surface underneath your meat. There is a high risk that your expensive steak will rot without proper ventilation by using a wire rack. 2. Check the temperature
The best temperature for dry-aging beef at home is debatable, but most experts agree that it is around 34°F or slightly above. Be careful though: a temperature above 40°F will spoil the meat. This is why it’s worth investing in a stand-alone thermometer even if your fridge has a temperature indicator – just to be extra safe.

Otto’s Guide to Dry-Aging Beef at Home - Otto Wilde Grillers

Remember not to trim away any fat or bones before dry-aging beef at home – these act as meat protectors that lock in the flavor. How to dry-age steak
1. Hang it to dry
It’s vital that you either hang your cut or place it on a wire rack, so that the air can circulate on all sides. If you place the cut on a plate or a similar surface, the moisture won’t be able to escape properly and will probably start to pool on the surface underneath your meat. There is a high risk that your expensive steak will rot without proper ventilation by using a wire rack. 2. Check the temperature
The best temperature for dry-aging beef at home is debatable, but most experts agree that it is around 34°F or slightly above. Be careful though: a temperature above 40°F will spoil the meat. This is why it’s worth investing in a stand-alone thermometer even if your fridge has a temperature indicator – just to be extra safe.

How to Dry Age Steaks at Home How to Dry Age Steaks at Home
How to Dry Age Steaks at Home
RELATED: The Secret to Making the Perfect Steak Indoors
RELATED: The Secret to Perfect Bone-In Ribeye Steak
 a supplemental fan to keep the meat dry and age it properly, and a humidity control to keep your humidity around 80 percent. “ This helps for an even age all the way through the meat,” Molinari says. “ You don’t want the meat to develop ‘bark,’ which means the outside hardens too fast and the middle winds up spoiling.” Serious meat lovers might consider investing in a dedicated aging fridge like the Steak Locker, which costs $1,449. Aging: Place the meat on a rack and leave it in the fridge for one to two weeks. Patience is the key ingredient. Opening and closing the fridge frequently would interfere with the temperature and humidity. Once the meat is ready, trim off the fat, cut into steaks, and sear the perfect steak. For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

How to Dry Age Steaks at Home

How to Dry Age Steaks at Home
How to Dry Age Steaks at Home
RELATED: The Secret to Making the Perfect Steak Indoors
RELATED: The Secret to Perfect Bone-In Ribeye Steak

a supplemental fan to keep the meat dry and age it properly, and a humidity control to keep your humidity around 80 percent. “ This helps for an even age all the way through the meat,” Molinari says. “ You don’t want the meat to develop ‘bark,’ which means the outside hardens too fast and the middle winds up spoiling.” Serious meat lovers might consider investing in a dedicated aging fridge like the Steak Locker, which costs $1,449. Aging: Place the meat on a rack and leave it in the fridge for one to two weeks. Patience is the key ingredient. Opening and closing the fridge frequently would interfere with the temperature and humidity. Once the meat is ready, trim off the fat, cut into steaks, and sear the perfect steak. For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Otto’s Guide to Dry-Aging Beef at Home - Otto Wilde Grillers
 Just follow Otto’s guide on how to grill the perfect steak if you need to brush up on your technique (or just want a few extra tips). How to prepare dry-aged steak
When preparing a cut for dry-aging beef at home, hygiene is extremely important. Any bacteria that touches your tender beef will have the perfect environment to breed on your steak for the weeks to come. Make sure to wear latex gloves and disinfect all working surfaces as well as the dry-aging fridge. Don’t let the meat dry out in preparation for dry-aging – just wrap it loosely in a cheese cloth or a similar permeable material to allow for moisture to escape. Remember not to trim away any fat or bones before dry-aging beef at home – these act as meat protectors that lock in the flavor. How to dry-age steak
1. Hang it to dry
It’s vital that you either hang your cut or place it on a wire rack, so that the air can circulate on all sides. If you place the cut on a plate or a similar surface, the moisture won’t be able to escape properly and will probably start to pool on the surface underneath your meat. There is a high risk that your expensive steak will rot without proper ventilation by using a wire rack.

Just follow Otto’s guide on how to grill the perfect steak if you need to brush up on your technique (or just want a few extra tips). How to prepare dry-aged steak
When preparing a cut for dry-aging beef at home, hygiene is extremely important. Any bacteria that touches your tender beef will have the perfect environment to breed on your steak for the weeks to come. Make sure to wear latex gloves and disinfect all working surfaces as well as the dry-aging fridge. Don’t let the meat dry out in preparation for dry-aging – just wrap it loosely in a cheese cloth or a similar permeable material to allow for moisture to escape. Remember not to trim away any fat or bones before dry-aging beef at home – these act as meat protectors that lock in the flavor. How to dry-age steak
1. Hang it to dry
It’s vital that you either hang your cut or place it on a wire rack, so that the air can circulate on all sides. If you place the cut on a plate or a similar surface, the moisture won’t be able to escape properly and will probably start to pool on the surface underneath your meat. There is a high risk that your expensive steak will rot without proper ventilation by using a wire rack.

How to Age Filet Mignon | Our Everyday Life How to Age Filet Mignon
How to Age Filet Mignon Once you get the dry-aging process down, you'll never want to prepare your steaks any other way. The only catch is that it takes a few days of preparation, and you don't want to age your steak more than three days, or it will spoil. Cut strips of cheesecloth about 4 inches wide, depending on the size of your steaks. Cut the strips wide enough so that the width perfectly covers the steaks. Wrap the cheesecloth around each filet so that you have about four layers of cheesecloth on each side of the steak. Carefully wrap the filets so that you cover the steak entirely; don't leave any part of the steak exposed or peeking through the cheesecloth. Once you've wrapped your steaks in the layers of cheesecloth, place them on a wire rack. Space them out so that the steaks aren't touching. Place the wire rack in the back of a clean refrigerator.

How to Age Filet Mignon | Our Everyday Life

How to Age Filet Mignon
How to Age Filet Mignon

Once you get the dry-aging process down, you'll never want to prepare your steaks any other way. The only catch is that it takes a few days of preparation, and you don't want to age your steak more than three days, or it will spoil. Cut strips of cheesecloth about 4 inches wide, depending on the size of your steaks. Cut the strips wide enough so that the width perfectly covers the steaks. Wrap the cheesecloth around each filet so that you have about four layers of cheesecloth on each side of the steak. Carefully wrap the filets so that you cover the steak entirely; don't leave any part of the steak exposed or peeking through the cheesecloth. Once you've wrapped your steaks in the layers of cheesecloth, place them on a wire rack. Space them out so that the steaks aren't touching. Place the wire rack in the back of a clean refrigerator.

How to Dry Age Steak At Home How to Dry Age Steak At Home
How to Dry Age Steak At Home
If you haven’t tried it, you need to taste dry-aged beef. Start saving now: it ain’t cheap.
Wet aging
Dry aging is controlled rotting
Don’t bother aging single steaks
How to age beef at home the old fashioned way
Drybag aging
The SteakLocker
The SteakAger
Related articles
 And that’s why it pays to age beef yourself at home. You pay only for the steak, not the aging (despite some loss in the total weight). Don’t bother aging single steaks
Alton Brown of Good Eats on the FoodNetwork likes the idea of aging single steaks and instructs us to “Wrap the steak in a single layer of paper towels and put on a cooling rack set inside a half sheet pan. Refrigerate 24 hours. Discard the paper towels, rewrap and return to the refrigerator, on the rack, for 3 days. Change the paper towels again if they become damp and stick to the steak. An hour before cooking, remove the steak from the refrigerator and remove the paper towels. Thirty minutes before cooking, sprinkle the steak on both sides with the kosher salt.” I have tried it and, although I usually agree with AB, it was a heckuva lotta work for very little improvement, and I’m not sure there was any improvement. How to age beef at home the old fashioned way
Ready to age some beef?

How to Dry Age Steak At Home

How to Dry Age Steak At Home
How to Dry Age Steak At Home
If you haven’t tried it, you need to taste dry-aged beef. Start saving now: it ain’t cheap.
Wet aging
Dry aging is controlled rotting
Don’t bother aging single steaks
How to age beef at home the old fashioned way
Drybag aging
The SteakLocker
The SteakAger
Related articles

And that’s why it pays to age beef yourself at home. You pay only for the steak, not the aging (despite some loss in the total weight). Don’t bother aging single steaks
Alton Brown of Good Eats on the FoodNetwork likes the idea of aging single steaks and instructs us to “Wrap the steak in a single layer of paper towels and put on a cooling rack set inside a half sheet pan. Refrigerate 24 hours. Discard the paper towels, rewrap and return to the refrigerator, on the rack, for 3 days. Change the paper towels again if they become damp and stick to the steak. An hour before cooking, remove the steak from the refrigerator and remove the paper towels. Thirty minutes before cooking, sprinkle the steak on both sides with the kosher salt.” I have tried it and, although I usually agree with AB, it was a heckuva lotta work for very little improvement, and I’m not sure there was any improvement. How to age beef at home the old fashioned way
Ready to age some beef?

How to Dry Age Steak At Home How to Dry Age Steak At Home
How to Dry Age Steak At Home
If you haven’t tried it, you need to taste dry-aged beef. Start saving now: it ain’t cheap.
Wet aging
Dry aging is controlled rotting
Don’t bother aging single steaks
How to age beef at home the old fashioned way
Drybag aging
The SteakLocker
The SteakAger
Related articles
 The higher the fat ratio, the richer and juicier the meat feels in the mouth, proving once again that the juiciness sensation is caused by much more than the water content of the meat. Fat plays a significant role in juiciness. Just before cooking dry aged beef, the outside crust is trimmed off, and the meat is sliced into steaks, so another 10 to 15% of the weight is lost. Can you see now why aged steaks are so expensive? The selling price is an additional $1 per aging day on top of the normal price. And that’s why it pays to age beef yourself at home. You pay only for the steak, not the aging (despite some loss in the total weight). Don’t bother aging single steaks
Alton Brown of Good Eats on the FoodNetwork likes the idea of aging single steaks and instructs us to “Wrap the steak in a single layer of paper towels and put on a cooling rack set inside a half sheet pan. Refrigerate 24 hours. Discard the paper towels, rewrap and return to the refrigerator, on the rack, for 3 days.

How to Dry Age Steak At Home

The higher the fat ratio, the richer and juicier the meat feels in the mouth, proving once again that the juiciness sensation is caused by much more than the water content of the meat. Fat plays a significant role in juiciness. Just before cooking dry aged beef, the outside crust is trimmed off, and the meat is sliced into steaks, so another 10 to 15% of the weight is lost. Can you see now why aged steaks are so expensive? The selling price is an additional $1 per aging day on top of the normal price. And that’s why it pays to age beef yourself at home. You pay only for the steak, not the aging (despite some loss in the total weight). Don’t bother aging single steaks
Alton Brown of Good Eats on the FoodNetwork likes the idea of aging single steaks and instructs us to “Wrap the steak in a single layer of paper towels and put on a cooling rack set inside a half sheet pan. Refrigerate 24 hours. Discard the paper towels, rewrap and return to the refrigerator, on the rack, for 3 days.

3 Ways to Cook Dry Aged Steak - wikiHow How to Cook Dry Aged Steak
How to Cook Dry Aged Steak
Ingredients
For One Serving of Either Method
Cast Iron Skillet
Method 1
of 3:
Searing Your Steak Using a Cast Iron Skillet
Did you make this recipe?
Method 2
of 3:
Grilling Your Steak
Did you make this recipe?
Method 3
of 3:
Choosing the Perfect Steak
Did you make this recipe?
Community Q&A
Tips
Things You'll Need
Skillet Method
Grilling Method
References
About This Article
Did this article help you?
 Learn more...
Dry aged steak is created when a butcher allows steaks to age in a temperature and humidity-controlled environment for at least 3 weeks. Dry aging creates a tender steak with a complex flavor profile, and it cooks beautifully in either a skillet or on the grill. Ingredients
For One Serving of Either Method
Thick cut of dry aged steak (Ribeye or similar)
Salt
Pepper
Cast Iron Skillet
4 tablespoons (59 ml) Butter
3 cloves garlic
1 shallot
1 sprig thyme
Steps
Method 1
of 3: Searing Your Steak Using a Cast Iron Skillet
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Preheat your oven to 400 °F (204 °C). You’ll start off cooking your steak on the stovetop, but you’ll need to transfer it into the oven to finish it, so get your oven preheated before you start. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/4\/4b\/Cook-Dry-Aged-Steak-Step-2-Version-3.jpg\/v4-460px-Cook-Dry-Aged-Steak-Step-2-Version-3.jpg","bigUrl":"\/images\/thumb\/4\/4b\/Cook-Dry-Aged-Steak-Step-2-Version-3.jpg\/aid9581916-v4-728px-Cook-Dry-Aged-Steak-Step-2-Version-3.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"

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2
Season your steak with salt and pepper. You’ll want to use plenty of salt when you’re seasoning your steak, but the amount depends on your taste. You don’t want to create a salt crust, but do make sure you season both sides liberally.

3 Ways to Cook Dry Aged Steak - wikiHow

How to Cook Dry Aged Steak
How to Cook Dry Aged Steak
Ingredients
For One Serving of Either Method
Cast Iron Skillet
Method 1
of 3:
Searing Your Steak Using a Cast Iron Skillet
Did you make this recipe?
Method 2
of 3:
Grilling Your Steak
Did you make this recipe?
Method 3
of 3:
Choosing the Perfect Steak
Did you make this recipe?
Community Q&A
Tips
Things You'll Need
Skillet Method
Grilling Method
References
About This Article
Did this article help you?

How to Cook Dry Aged Steak | Our Everyday Life How to Cook Dry Aged Steak
How to Cook Dry Aged Steak
Remove the skillet with an oven mitt to a stove burner set to high heat.
Rub your dry aged steak with olive oil, salt and pepper.
Place the steak into the pan and leave in the pan for 1 minute.
 How to Cook Dry Aged Steak | Our Everyday Life
How to Cook Dry Aged Steak
cutting the steak image by robert lerich from Fotolia.com
Dry aging requires the long storage of meat in a cold environment. This aging evaporates excess moisture from the meat, concentrating and maximizing the flavor and making the texture more tender. Dry aged steaks should be cooked to medium to let the fullest flavor of the meat through. Overcooking these steaks negates the long aging process the meat went through. oven image by Evgeny Rodionov from Fotolia.com
Preheat the oven to 400 degrees Fahrenheit. griddle with a glass cover image by terex from Fotolia.com
Place the skillet in the oven for 10 minutes to warm the metal. gas stove image by Christopher Walker from Fotolia.com
Remove the skillet with an oven mitt to a stove burner set to high heat. Bottle of Olive Oil on Table image by kellykramer from Fotolia.com
Rub your dry aged steak with olive oil, salt and pepper. Place the steak into the pan and leave in the pan for 1 minute. black plastic spatula image by Jim Mills from Fotolia.com
Flip the steak and sear in the pan on high heat for 1 minute.

How to Cook Dry Aged Steak | Our Everyday Life

How to Cook Dry Aged Steak
How to Cook Dry Aged Steak
Remove the skillet with an oven mitt to a stove burner set to high heat.
Rub your dry aged steak with olive oil, salt and pepper.
Place the steak into the pan and leave in the pan for 1 minute.

How to Cook Dry Aged Steak | Our Everyday Life
How to Cook Dry Aged Steak
cutting the steak image by robert lerich from Fotolia.com
Dry aging requires the long storage of meat in a cold environment. This aging evaporates excess moisture from the meat, concentrating and maximizing the flavor and making the texture more tender. Dry aged steaks should be cooked to medium to let the fullest flavor of the meat through. Overcooking these steaks negates the long aging process the meat went through. oven image by Evgeny Rodionov from Fotolia.com
Preheat the oven to 400 degrees Fahrenheit. griddle with a glass cover image by terex from Fotolia.com
Place the skillet in the oven for 10 minutes to warm the metal. gas stove image by Christopher Walker from Fotolia.com
Remove the skillet with an oven mitt to a stove burner set to high heat. Bottle of Olive Oil on Table image by kellykramer from Fotolia.com
Rub your dry aged steak with olive oil, salt and pepper. Place the steak into the pan and leave in the pan for 1 minute. black plastic spatula image by Jim Mills from Fotolia.com
Flip the steak and sear in the pan on high heat for 1 minute.

How to Cook a Tender Juicy Steak | Easy Southern Cooking How to Cook a Tender Juicy Steak
How to Cook a Tender Juicy Steak
How to Cook a Tender Juicy Steak
By Diane Watkins
Choose the Right Steak
Choose the Right Steak Cut
Aged Steaks
Increase Tenderness with Marinade
Be Careful with Meat Tenderizers
Choose Your Cooking Method
Make a Sauce
 Aged Steaks
Aging is a desirable process that intensifies the flavors and makes the meat more tender. Aged steaks are more expensive and usually only found in high end supermarkets and specialty markets. An aged steak is recognizable by its darker color. Increase Tenderness with Marinade
Once you have purchased your steak, you can further increase the tenderness and juiciness by marinating it. Try a marinade made of ½ cup each good wine and olive oil mixed 2 Tablespoons of lemon juice or herb vinegar. Add any seasonings that you like such as garlic, freshly ground pepper, onion, or herbs. Place the steak in a ziplock bag, pour in enough marinade to just cover it, and refrigerate overnight. Marinating a steak like this will add flavor and tenderness. If you routinely store steak in the freezer before cooking, try pouring the marinade over the steak before freezing. The steak will marinate when thawing and be ready to cook.

How to Cook a Tender Juicy Steak | Easy Southern Cooking

How to Cook a Tender Juicy Steak
How to Cook a Tender Juicy Steak
How to Cook a Tender Juicy Steak
By Diane Watkins
Choose the Right Steak
Choose the Right Steak Cut
Aged Steaks
Increase Tenderness with Marinade
Be Careful with Meat Tenderizers
Choose Your Cooking Method
Make a Sauce

Aged Steaks
Aging is a desirable process that intensifies the flavors and makes the meat more tender. Aged steaks are more expensive and usually only found in high end supermarkets and specialty markets. An aged steak is recognizable by its darker color. Increase Tenderness with Marinade
Once you have purchased your steak, you can further increase the tenderness and juiciness by marinating it. Try a marinade made of ½ cup each good wine and olive oil mixed 2 Tablespoons of lemon juice or herb vinegar. Add any seasonings that you like such as garlic, freshly ground pepper, onion, or herbs. Place the steak in a ziplock bag, pour in enough marinade to just cover it, and refrigerate overnight. Marinating a steak like this will add flavor and tenderness. If you routinely store steak in the freezer before cooking, try pouring the marinade over the steak before freezing. The steak will marinate when thawing and be ready to cook.

Dry Aged Steak at Home Recipe - Food.com Dry Aged Steak at Home
Dry Aged Steak at Home
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INGREDIENTS
Nutrition
DIRECTIONS
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Calories from Fat 0 g 0 %
Total Fat 0 g 0 %
Saturated Fat 0 g 0 %
Cholesterol 0 mg 0 %
Sodium 1744.1 mg 72 %
Total Carbohydrate 0 g 0 %
Dietary Fiber 0 g 0 %
Sugars 0 g 0 %
Protein 0 g 0 %
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DIRECTIONS
On a plate sprinkle salt evenly on both sides of steak-you can use up to 1 teaspoon if the steak is really large. Let steak sit on the plate for 45 minutes, then flip and repeat time. I do this at room temperature. You will notice that the steak will weep then suck the fluid back inches
This seasons them and tenderizes them. ( we have fiddled with different amounts of salt, 3/4 teaspoon seems to be perfect)
Once done with the salt/plate process I place my steak (s) on a rack over a cookie sheet to air dry. Do NOT cover. You can place them in the fridge*, however you will need to pull them (1 inch thick) back out 1 hour before you grill. Allow steak to "age" for 3 1/2 hours, up to 5 hours. *I do not place my steak (s) in the fridge, I simply place the rack in the oven to age. Our house is cool so if your house is hot, I would place in fridge , pulling steak (s) out one hour before you grill.

Dry Aged Steak at Home Recipe - Food.com

Dry Aged Steak at Home
Dry Aged Steak at Home
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DIRECTIONS
On a plate sprinkle salt evenly on both sides of steak-you can use up to 1 teaspoon if the steak is really large. Let steak sit on the plate for 45 minutes, then flip and repeat time. I do this at room temperature. You will notice that the steak will weep then suck the fluid back inches
This seasons them and tenderizes them. ( we have fiddled with different amounts of salt, 3/4 teaspoon seems to be perfect)
Once done with the salt/plate process I place my steak (s) on a rack over a cookie sheet to air dry. Do NOT cover. You can place them in the fridge*, however you will need to pull them (1 inch thick) back out 1 hour before you grill. Allow steak to "age" for 3 1/2 hours, up to 5 hours. *I do not place my steak (s) in the fridge, I simply place the rack in the oven to age. Our house is cool so if your house is hot, I would place in fridge , pulling steak (s) out one hour before you grill.

How to dry age beef at home - Steak School by Stanbroke How to dry age beef at home
How to dry age beef at home
Equipment needed
What cuts should you use to dry age beef?
Dry ageing your beef
How long does it take to dry age beef?
How to prepare your dry-aged beef
A few things to remember
 2 to 4 weeks if your goal is increased tenderness
4 to 6 weeks for that spectacular dry-age flavour
6 to 8 weeks if you’re a fan of a more funky, aged flavour
Longer if you really want to get into the blue-cheese zone
How to prepare your dry-aged beef
So you’ve very patiently dry aged your beef, you’ve watched it develop that hardened crust on the outside and the colour is now a deep red, verging on purple or brown. There could even be a bit of mould. Now it’s time to get it ready to cook. You need to trim away this crust to get to the good stuff inside. Also trim away any fat on the outside. Cut your beef into individual steaks to your desired thickness and grill to your taste (medium rare, of course). A few things to remember
Dry ageing beef using professional equipment will deliver a different result to your home setup, so don’t expect your efforts to match that of your favourite steak house or butcher just yet. Also be wary of meat spoilage. If you think your efforts have failed and the meat spoiled instead of aged, don’t push it further. #Dry aged

How to dry age beef at home - Steak School by Stanbroke

How to dry age beef at home
How to dry age beef at home
Equipment needed
What cuts should you use to dry age beef?
Dry ageing your beef
How long does it take to dry age beef?
How to prepare your dry-aged beef
A few things to remember

2 to 4 weeks if your goal is increased tenderness
4 to 6 weeks for that spectacular dry-age flavour
6 to 8 weeks if you’re a fan of a more funky, aged flavour
Longer if you really want to get into the blue-cheese zone
How to prepare your dry-aged beef
So you’ve very patiently dry aged your beef, you’ve watched it develop that hardened crust on the outside and the colour is now a deep red, verging on purple or brown. There could even be a bit of mould. Now it’s time to get it ready to cook. You need to trim away this crust to get to the good stuff inside. Also trim away any fat on the outside. Cut your beef into individual steaks to your desired thickness and grill to your taste (medium rare, of course). A few things to remember
Dry ageing beef using professional equipment will deliver a different result to your home setup, so don’t expect your efforts to match that of your favourite steak house or butcher just yet. Also be wary of meat spoilage. If you think your efforts have failed and the meat spoiled instead of aged, don’t push it further. #Dry aged

Your Guide to Dry-Aged Beef | Taste of Home Your Guide to Dry-Aged Beef
Your Guide to Dry-Aged Beef
What is dry-aged beef? Why is dry-aged steak so expensive? Here's what you need to know.
What Is Dry-Aged Beef?
Dry-Aged Beef vs. Regular Beef
Can You Make Dry-Aged Beef at Home?
Find More Steakhouse-Worthy Dinner Ideas
Garlic-Butter Steak
Popular Videos
Lindsay D. Mattison
 During the dry-aging process, large cuts of beef are aged for weeks (or even months) in temperature- and humidity-controlled refrigerators. Unlike wet-aging (where the beef is contained inside a vacuum-sealed package to age in its own juices), dry-aged beef is left uncovered. As the surrounding air drys out the meat, the beef loses moisture, shrinking in size and concentrating its flavor. The beef’s natural enzymes also go to work, breaking down connective tissue to make the meat more tender. During the process, a layer of white mold grows on the surface of the meat. This mold is an indicator that the beef is aging safely, but don’t worry; the outer layer is removed long before the steak makes its way to your plate! After two weeks, you’ll start to notice a textural difference in the steak. Age it for longer than 21 days, and the flavor will start to change, too. A 30-day aged steak has a very beefy flavor with a hint of buttered popcorn.

Your Guide to Dry-Aged Beef | Taste of Home

Your Guide to Dry-Aged Beef
Your Guide to Dry-Aged Beef
What is dry-aged beef? Why is dry-aged steak so expensive? Here's what you need to know.
What Is Dry-Aged Beef?
Dry-Aged Beef vs. Regular Beef
Can You Make Dry-Aged Beef at Home?
Find More Steakhouse-Worthy Dinner Ideas
Garlic-Butter Steak
Popular Videos
Lindsay D. Mattison

During the dry-aging process, large cuts of beef are aged for weeks (or even months) in temperature- and humidity-controlled refrigerators. Unlike wet-aging (where the beef is contained inside a vacuum-sealed package to age in its own juices), dry-aged beef is left uncovered. As the surrounding air drys out the meat, the beef loses moisture, shrinking in size and concentrating its flavor. The beef’s natural enzymes also go to work, breaking down connective tissue to make the meat more tender. During the process, a layer of white mold grows on the surface of the meat. This mold is an indicator that the beef is aging safely, but don’t worry; the outer layer is removed long before the steak makes its way to your plate! After two weeks, you’ll start to notice a textural difference in the steak. Age it for longer than 21 days, and the flavor will start to change, too. A 30-day aged steak has a very beefy flavor with a hint of buttered popcorn.

How to Dry-Age Steak: Everything to Know About Dry-Aged Steaks - Thrillist Make the Perfect Dry-Aged Steak at Home
Make the Perfect Dry-Aged Steak at Home
Why even dry-age a steak to begin with?
What happens to the meat during the aging process?
What’s the best method for dry-aging?
Which cuts work best?
What’s the best length of time to age a steak?
Is it possible to dry age a steak at home?
What’s the best way to cook aged meat?
 Essentially, nobody wants a steak that tastes like, well, the fridge. As the steak ages, it also loses a lot of blood, which you may risk getting all over your other groceries if you aren’t careful or using a separate, temperature-regulated fridge. To combat this, Pollaci suggests keeping your aging steak on a rack with a pan below to catch all the drippings, including blood. “First rinse your meat, dry it, and then wrap it in cheesecloth. Fans and salt bricks are great but it’s not a necessity for the at-home dry-ager,” he explained. “ Let it stay put for about 3-4 weeks and trim off any mold that forms.” Though it’s entirely possible to age a steak at home, think long and hard before you jump into steak-aging as a hobby. Instead of investing in a fridge specifically for aged meats or building a customized Himalayan salt closet next to your pantry, you could always splurge on an aged steak at a trusted craft butcher in your area. What’s the best way to cook aged m

How to Dry-Age Steak: Everything to Know About Dry-Aged Steaks - Thrillist

Make the Perfect Dry-Aged Steak at Home
Make the Perfect Dry-Aged Steak at Home
Why even dry-age a steak to begin with?
What happens to the meat during the aging process?
What’s the best method for dry-aging?
Which cuts work best?
What’s the best length of time to age a steak?
Is it possible to dry age a steak at home?
What’s the best way to cook aged meat?

Essentially, nobody wants a steak that tastes like, well, the fridge. As the steak ages, it also loses a lot of blood, which you may risk getting all over your other groceries if you aren’t careful or using a separate, temperature-regulated fridge. To combat this, Pollaci suggests keeping your aging steak on a rack with a pan below to catch all the drippings, including blood. “First rinse your meat, dry it, and then wrap it in cheesecloth. Fans and salt bricks are great but it’s not a necessity for the at-home dry-ager,” he explained. “ Let it stay put for about 3-4 weeks and trim off any mold that forms.” Though it’s entirely possible to age a steak at home, think long and hard before you jump into steak-aging as a hobby. Instead of investing in a fridge specifically for aged meats or building a customized Himalayan salt closet next to your pantry, you could always splurge on an aged steak at a trusted craft butcher in your area. What’s the best way to cook aged m

3 Ways to Cook Dry Aged Steak - wikiHow How to Cook Dry Aged Steak
How to Cook Dry Aged Steak
Ingredients
For One Serving of Either Method
Cast Iron Skillet
Method 1
of 3:
Searing Your Steak Using a Cast Iron Skillet
Did you make this recipe?
Method 2
of 3:
Grilling Your Steak
Did you make this recipe?
Method 3
of 3:
Choosing the Perfect Steak
Did you make this recipe?
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Tips
Things You'll Need
Skillet Method
Grilling Method
References
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This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. There are 7 references cited in this article, which can be found at the bottom of the page. This article has been viewed 88,414 times. Learn more...
Dry aged steak is created when a butcher allows steaks to age in a temperature and humidity-controlled environment for at least 3 weeks. Dry aging creates a tender steak with a complex flavor profile, and it cooks beautifully in either a skillet or on the grill. Ingredients
For One Serving of Either Method
Thick cut of dry aged steak (Ribeye or similar)
Salt
Pepper
Cast Iron Skillet
4 tablespoons (59 ml) Butter
3 cloves garlic
1 shallot
1 sprig thyme
Steps
Method 1
of 3: Searing Your Steak Using a Cast Iron Skillet
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1
Preheat your oven to 400 °F (204 °C).

3 Ways to Cook Dry Aged Steak - wikiHow

Steakhouse Secrets Only the Experts Know Steakhouse Secrets Only the Experts Know
Steakhouse Secrets Only the Experts Know
They work closely with butchers
They use USDA prime steaks
Yelp/ Kathy H.
They use fresh, never frozen steaks
They start with a clean grill
They let the steak rest before cooking
Some wet-age their steaks
Some dry-age their steaks
They use super thick steaks
They use lots and lots of salt
They don’t always stop at salt, though
They go beyond spices
They use a lot of butter
They use infrared broilers
They use super-high heat
They flip frequently
They let it rest after cooking
They use different cooking methods for different cuts
They marinate cuts that need it
Some cut their own beef
They brown, but not too much
They don’t use forks while cooking
They use a meat thermometer
Don’t have a meat thermometer? No problem
They slice correctly
Their steaks are high in calories
They elevate the experience with wine pairings
They complete the meal with side dishes
More from The Daily Meal:
How to Cook Chicken, Turkey, Steak and 12 Other Foods Correctly
 To clean your grill at home, first, scrape the grill grates with a brush. Then, dip a hand towel in canola oil with a pair of tongs and run it along the grates as the grill is warming up. For more on this specific method of cooking, here are tips on how to grill the perfect steak every time. Next
They let the steak rest before cooking
Andrei Iakhniuk/Shutterstock
Fernando Garcia, director of culinary operations for Black Angus Steakhouse, says to pull steaks from the fridge and let them rest at room temperature for 20 to 30 minutes prior to cooking. Letting meat come to room temperature before cooking is just one of the best tips and tricks for cooking steak, chicken and other meats correctly. Next
Some wet-age their steaks
iStock.com/Thinkstock
Some steakhouses serve “wet-aged” beef, which is essentially steak that’s been stored in an airtight, vacuum-sealed plastic bag for a few days or even up to six weeks. While wet-aged beef is more tender than beef that hasn’t been aged at all, it’s a lot less robustly flavored than its more upscale counterpart, dry-aged beef. Next
Some dry-age their steaks
iStock.com/NightAndDayImages
Many great steakhouses dry-age their beef for anywhere from two to three weeks, and sometimes much longer. In order to dry-age beef, whole primal cuts (large pieces of meat carved out at butchering) are stored in a temperature- and humidity-controlled room and carefully monitored. When ready to serve, the layer of mold that has formed on the meat's surface is removed before it’s cut into steaks, and the end result has a more robust, earthy flavor that steakhouse fans know and love.

Steakhouse Secrets Only the Experts Know

Steakhouse Secrets Only the Experts Know
Steakhouse Secrets Only the Experts Know
They work closely with butchers
They use USDA prime steaks
Yelp/ Kathy H.
They use fresh, never frozen steaks
They start with a clean grill
They let the steak rest before cooking
Some wet-age their steaks
Some dry-age their steaks
They use super thick steaks
They use lots and lots of salt
They don’t always stop at salt, though
They go beyond spices
They use a lot of butter
They use infrared broilers
They use super-high heat
They flip frequently
They let it rest after cooking
They use different cooking methods for different cuts
They marinate cuts that need it
Some cut their own beef
They brown, but not too much
They don’t use forks while cooking
They use a meat thermometer
Don’t have a meat thermometer? No problem
They slice correctly
Their steaks are high in calories
They elevate the experience with wine pairings
They complete the meal with side dishes
More from The Daily Meal:
How to Cook Chicken, Turkey, Steak and 12 Other Foods Correctly

How to cook a perfect steak | Canadian Living How to cook a perfect steak
Food
How to cook a perfect steak
 see "How to grill steak like a pro," below.) A more accurate approach is to use an instant-read meat thermometer. Cook to 145°F (63°C) for medium-rare and 160°F (71°C) for medium, or about 5 minutes per side per inch (2.5 cm) of thickness. When done, let steak rest before cutting so juices retract and stay in the steak. Tent it lightly with foil to retain heat. Do not cover tightly because the meat will continue cooking. Three indicators of quality steaks: • Aging - Aging beef significantly increases tenderness by allowing naturally occurring enzymes in the meat to slowly break down some of the connective tissues that contribute to toughness. The term "aging" simply means the length of time the beef cut is stored under controlled conditions of temperature and humidity before being packaged for the meat counter. Beef aging varies considerably from three to 21 days, but two weeks is the minimum for the most tender quality steaks.

How to cook a perfect steak | Canadian Living

How to cook a perfect steak
Food
How to cook a perfect steak

see "How to grill steak like a pro," below.) A more accurate approach is to use an instant-read meat thermometer. Cook to 145°F (63°C) for medium-rare and 160°F (71°C) for medium, or about 5 minutes per side per inch (2.5 cm) of thickness. When done, let steak rest before cutting so juices retract and stay in the steak. Tent it lightly with foil to retain heat. Do not cover tightly because the meat will continue cooking. Three indicators of quality steaks: • Aging - Aging beef significantly increases tenderness by allowing naturally occurring enzymes in the meat to slowly break down some of the connective tissues that contribute to toughness. The term "aging" simply means the length of time the beef cut is stored under controlled conditions of temperature and humidity before being packaged for the meat counter. Beef aging varies considerably from three to 21 days, but two weeks is the minimum for the most tender quality steaks.

 Second, shoot for   high temperatures- by cooking over a roaring hot coal or wood fire. If you are going to the trouble and expense to dry-age steak, don't ruin the effect on a wimpy electric or gas range. I like to cook on a cast-iron flat top directly above the flames, but a grill grate with wide metal bars will do. So will cooking over a charcoal chimneyas suggested at AmazingRibs.com
Aging the meat is the third step. Take a prime (and pricey) steak and place it on a grate in the fridge. Make sure your fridge is spotlessly clean and odor-free. If you ever notice water condensation inside the fridge, the steak won't dry properly and you risk too much bacterial growth. Its a bigger problem in the summer months, or with  hungry teenagers constantly raiding the fridge. Then, by cannibalizing an old DC fan from a computer, and a low voltage power supply with a narrow cord from some other junked electronics, blow air over the steak for three days, flipping once a day. The cord will slip under the magnetic rubber door gasket, and the tray is there to keep the meat clean- with this fan set-up, there are never any drippings.

Second, shoot for   high temperatures- by cooking over a roaring hot coal or wood fire. If you are going to the trouble and expense to dry-age steak, don't ruin the effect on a wimpy electric or gas range. I like to cook on a cast-iron flat top directly above the flames, but a grill grate with wide metal bars will do. So will cooking over a charcoal chimneyas suggested at AmazingRibs.com
Aging the meat is the third step. Take a prime (and pricey) steak and place it on a grate in the fridge. Make sure your fridge is spotlessly clean and odor-free. If you ever notice water condensation inside the fridge, the steak won't dry properly and you risk too much bacterial growth. Its a bigger problem in the summer months, or with  hungry teenagers constantly raiding the fridge. Then, by cannibalizing an old DC fan from a computer, and a low voltage power supply with a narrow cord from some other junked electronics, blow air over the steak for three days, flipping once a day. The cord will slip under the magnetic rubber door gasket, and the tray is there to keep the meat clean- with this fan set-up, there are never any drippings.

Complete guide to dry aging beef at home - Smoked BBQ Source Complete guide to dry aging beef at home
Complete guide to dry aging beef at home
Click to jump straight to each topic
Overview of Aging Meat
How Does Dry-Aging Work?
How Long Should Beef Be Aged?
What Cuts of Beef Work Best?
Wet Aging vs. Dry Aging
Wet Aging
Dry Aging
How to Dry Age Beef at Home
Perfect Home Setup
Step by Step Guide
How to Cook Dry Aged Beef
Step by Step:
Dry Aging Myths
1) You Can Age an Individual Steak for 7-14 Days in Your Refrigerator
2) Wet Aging = Dry Aging
3) You Can Dry Age in your Home Refrigerator
The Best Infrared Thermometers in 2021
Guide to Steak Thickness: Stop Buying Skinny Steak!
 You can age meat two ways. You can dry age it by letting air circulating around it, creating a crusty exterior that will need to be trimmed off before you cook it. We’ll go through the step by step process later on in this guide, but this video does a great job showing the process for dry aging beef. Alternatively, you can wet age beef by leaving it wrapped in its packaging. Don’t worry, we’ll discuss the pros and cons of each approach in detail later. How Does Dry-Aging Work? When you age beef, enzymes that are present in the meat will start to break down the tough muscle fibers that are present in the steak over time. In addition, if you are dry aging your steak the flavor will improve over time thanks to enzymatic and bacterial actions, as well as oxidization of the fat on the steak. As time goes on your steak will develop a deeper, beefier taste. Eventually, the steak will begin to take on a pungent, cheese-like aroma as well.

Complete guide to dry aging beef at home - Smoked BBQ Source

Complete guide to dry aging beef at home
Complete guide to dry aging beef at home
Click to jump straight to each topic
Overview of Aging Meat
How Does Dry-Aging Work?
How Long Should Beef Be Aged?
What Cuts of Beef Work Best?
Wet Aging vs. Dry Aging
Wet Aging
Dry Aging
How to Dry Age Beef at Home
Perfect Home Setup
Step by Step Guide
How to Cook Dry Aged Beef
Step by Step:
Dry Aging Myths
1) You Can Age an Individual Steak for 7-14 Days in Your Refrigerator
2) Wet Aging = Dry Aging
3) You Can Dry Age in your Home Refrigerator
The Best Infrared Thermometers in 2021
Guide to Steak Thickness: Stop Buying Skinny Steak!

You can age meat two ways. You can dry age it by letting air circulating around it, creating a crusty exterior that will need to be trimmed off before you cook it. We’ll go through the step by step process later on in this guide, but this video does a great job showing the process for dry aging beef. Alternatively, you can wet age beef by leaving it wrapped in its packaging. Don’t worry, we’ll discuss the pros and cons of each approach in detail later. How Does Dry-Aging Work? When you age beef, enzymes that are present in the meat will start to break down the tough muscle fibers that are present in the steak over time. In addition, if you are dry aging your steak the flavor will improve over time thanks to enzymatic and bacterial actions, as well as oxidization of the fat on the steak. As time goes on your steak will develop a deeper, beefier taste. Eventually, the steak will begin to take on a pungent, cheese-like aroma as well.

7 Tips to Cook Dry-Aged Steaks Perfectly - Hacienda Sur 7 Tips to Cook Dry-Aged Steaks Perfectly
7 Tips to Cook Dry-Aged Steaks Perfectly
Previous Post Guidelines for Freezing Beef
 7 Tips to Cook Dry-Aged Steaks Perfectly - Hacienda Sur
7 Tips to Cook Dry-Aged Steaks Perfectly
Dry-aged steaks are different from fresh-cut steaks. During the dry-aging process, we’ve removed a significant amount of moisture to concentrate and enhance the beef flavors. Some beef cuts lose as much as 25% to 30% of their weight in water. One consequence is that they will quickly become dry if you overcook them. So we recommend cooking dry-aged steaks no more than medium rare. Keep in mind that a dry-aged steak will not be as “bloody” as a fresh-cut steak cooked to the same doneness. Here are our 7 top tips on how to prepare your dry-aged steaks to perfection. 1. If your dry-aged steak is frozen, then thaw it slowly — preferably in the refrigerator 2 to 3 days prior to cooking. Then remove from the refrigerator an hour before cooking to allow it to reach room temperature.

7 Tips to Cook Dry-Aged Steaks Perfectly - Hacienda Sur

7 Tips to Cook Dry-Aged Steaks Perfectly
7 Tips to Cook Dry-Aged Steaks Perfectly
Previous Post Guidelines for Freezing Beef

7 Tips to Cook Dry-Aged Steaks Perfectly - Hacienda Sur
7 Tips to Cook Dry-Aged Steaks Perfectly
Dry-aged steaks are different from fresh-cut steaks. During the dry-aging process, we’ve removed a significant amount of moisture to concentrate and enhance the beef flavors. Some beef cuts lose as much as 25% to 30% of their weight in water. One consequence is that they will quickly become dry if you overcook them. So we recommend cooking dry-aged steaks no more than medium rare. Keep in mind that a dry-aged steak will not be as “bloody” as a fresh-cut steak cooked to the same doneness. Here are our 7 top tips on how to prepare your dry-aged steaks to perfection. 1. If your dry-aged steak is frozen, then thaw it slowly — preferably in the refrigerator 2 to 3 days prior to cooking. Then remove from the refrigerator an hour before cooking to allow it to reach room temperature.

Otto’s Guide to Dry-Aging Beef at Home - Otto Wilde Grillers
 It’s not advisable to dry-age in the same fridge where you keep food for two reasons: the frequent opening and closing will lead to inconsistent temperatures and humidity, and the meat may absorb some aromas from the other foods you keep in the fridge (and vice versa). 3. Patience
Once you’ve procured and prepared your dry-aged steak at home, waiting patiently for your tender steak to age tenderly, it’s finally time to get at it. When you take your dry-aged meat out of the fridge, the outside should be dried up, hard and almost leathery. Use a flexible knife to generously trim off the dried outer parts and the fats. Then, cut the meat into steaks and fire up the grill. Trim off the dried outer parts and fat of the dry-aged steak. You don’t want to waste all this effort to dry-age steak at home by preparing the steak wrong. With the Otto Grill, you can create a perfectly browned and crispy outside while the inside stays beautifully tender and pink.

It’s not advisable to dry-age in the same fridge where you keep food for two reasons: the frequent opening and closing will lead to inconsistent temperatures and humidity, and the meat may absorb some aromas from the other foods you keep in the fridge (and vice versa). 3. Patience
Once you’ve procured and prepared your dry-aged steak at home, waiting patiently for your tender steak to age tenderly, it’s finally time to get at it. When you take your dry-aged meat out of the fridge, the outside should be dried up, hard and almost leathery. Use a flexible knife to generously trim off the dried outer parts and the fats. Then, cut the meat into steaks and fire up the grill. Trim off the dried outer parts and fat of the dry-aged steak. You don’t want to waste all this effort to dry-age steak at home by preparing the steak wrong. With the Otto Grill, you can create a perfectly browned and crispy outside while the inside stays beautifully tender and pink.

How to Age Filet Mignon | Our Everyday Life How to Age Filet Mignon
How to Age Filet Mignon How to Age Filet Mignon | Our Everyday Life
How to Age Filet Mignon
More Articles
How to Freeze Steaks
How Long Can Steak Stay Good While Frozen? How to Smoke Tuna
Can I Cut Freezer-Burn Off a Tuna Steak and Cook the Rest? How to Pan Cook a Sirloin to Medium-Well
AndyVernum1/iStock/GettyImages
It's hard to get a more flavorful piece of beef than filet mignon. However, you can kick up the flavor even more by dry-aging filet mignon at home. By purchasing regular filet mignon at the store and dry-aging it at home, you'll save money and still enjoy the concentrated flavor of dry-aged beef. Once you get the dry-aging process down, you'll never want to prepare your steaks any other way. The only catch is that it takes a few days of preparation, and you don't want to age your steak more than three days, or it will spoil. Cut strips of cheesecloth about 4 inches wide, depending on the size of your steaks. Cut the strips wide enough so that the width perfectly covers the steaks. Wrap the cheesecloth around each filet so that you have about four layers of cheesecloth on each side of the steak.

How to Age Filet Mignon | Our Everyday Life
How to Age Filet Mignon
More Articles
How to Freeze Steaks
How Long Can Steak Stay Good While Frozen? How to Smoke Tuna
Can I Cut Freezer-Burn Off a Tuna Steak and Cook the Rest? How to Pan Cook a Sirloin to Medium-Well
AndyVernum1/iStock/GettyImages
It's hard to get a more flavorful piece of beef than filet mignon. However, you can kick up the flavor even more by dry-aging filet mignon at home. By purchasing regular filet mignon at the store and dry-aging it at home, you'll save money and still enjoy the concentrated flavor of dry-aged beef. Once you get the dry-aging process down, you'll never want to prepare your steaks any other way. The only catch is that it takes a few days of preparation, and you don't want to age your steak more than three days, or it will spoil. Cut strips of cheesecloth about 4 inches wide, depending on the size of your steaks. Cut the strips wide enough so that the width perfectly covers the steaks. Wrap the cheesecloth around each filet so that you have about four layers of cheesecloth on each side of the steak.

Complete guide to dry aging beef at home - Smoked BBQ Source Complete guide to dry aging beef at home
Complete guide to dry aging beef at home
Click to jump straight to each topic
Overview of Aging Meat
How Does Dry-Aging Work?
How Long Should Beef Be Aged?
What Cuts of Beef Work Best?
Wet Aging vs. Dry Aging
Wet Aging
Dry Aging
How to Dry Age Beef at Home
Perfect Home Setup
Step by Step Guide
How to Cook Dry Aged Beef
Step by Step:
Dry Aging Myths
1) You Can Age an Individual Steak for 7-14 Days in Your Refrigerator
2) Wet Aging = Dry Aging
3) You Can Dry Age in your Home Refrigerator
The Best Infrared Thermometers in 2021
Guide to Steak Thickness: Stop Buying Skinny Steak!
 How Does Dry-Aging Work? When you age beef, enzymes that are present in the meat will start to break down the tough muscle fibers that are present in the steak over time. In addition, if you are dry aging your steak the flavor will improve over time thanks to enzymatic and bacterial actions, as well as oxidization of the fat on the steak. As time goes on your steak will develop a deeper, beefier taste. Eventually, the steak will begin to take on a pungent, cheese-like aroma as well. How Long Should Beef Be Aged? There is no exact age you should aim for. When it comes to aging beef, the choice is 100% yours. However, the longer you age your beef will determine the outcome of your final cooked steak in terms of changes to tenderness and taste. You will need to age your beef at least 14 days before you see any real changes.

How Does Dry-Aging Work? When you age beef, enzymes that are present in the meat will start to break down the tough muscle fibers that are present in the steak over time. In addition, if you are dry aging your steak the flavor will improve over time thanks to enzymatic and bacterial actions, as well as oxidization of the fat on the steak. As time goes on your steak will develop a deeper, beefier taste. Eventually, the steak will begin to take on a pungent, cheese-like aroma as well. How Long Should Beef Be Aged? There is no exact age you should aim for. When it comes to aging beef, the choice is 100% yours. However, the longer you age your beef will determine the outcome of your final cooked steak in terms of changes to tenderness and taste. You will need to age your beef at least 14 days before you see any real changes.

7 Tips to Cook Dry-Aged Steaks Perfectly - Hacienda Sur 7 Tips to Cook Dry-Aged Steaks Perfectly
7 Tips to Cook Dry-Aged Steaks Perfectly
Previous Post Guidelines for Freezing Beef
 Keep in mind that a dry-aged steak will not be as “bloody” as a fresh-cut steak cooked to the same doneness. Here are our 7 top tips on how to prepare your dry-aged steaks to perfection. 1. If your dry-aged steak is frozen, then thaw it slowly — preferably in the refrigerator 2 to 3 days prior to cooking. Then remove from the refrigerator an hour before cooking to allow it to reach room temperature. If you don’t have 3 days to slowly thaw your steak, then thaw it more rapidly by placing in a bowl of cold water. 2. Wait until just before cooking to season generously with salt. If you apply salt too soon, it will pull moisture out of the meat. And when the surface of the meat is wet, it is more difficult to sear and seal the steak.

Keep in mind that a dry-aged steak will not be as “bloody” as a fresh-cut steak cooked to the same doneness. Here are our 7 top tips on how to prepare your dry-aged steaks to perfection. 1. If your dry-aged steak is frozen, then thaw it slowly — preferably in the refrigerator 2 to 3 days prior to cooking. Then remove from the refrigerator an hour before cooking to allow it to reach room temperature. If you don’t have 3 days to slowly thaw your steak, then thaw it more rapidly by placing in a bowl of cold water. 2. Wait until just before cooking to season generously with salt. If you apply salt too soon, it will pull moisture out of the meat. And when the surface of the meat is wet, it is more difficult to sear and seal the steak.

How to Dry-Age Beef at Home - Barbecuebible.com Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
Beef
Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
Misconceptions About Dry Aging
What You Need to Dry-Age Beef
How to Dry-Age Beef at Home
Try these fabulous steak recipes on our site:
Also on Barbecue! Bible
How to Cure and Smoke Bacon at Home
BBQ University 2021 Menus
Barbecue Trends 2021
Enter the Conquer the Winter Blues …
Grilling and Barbecue Trends 2020
How I Won a Virtual Barbecue Competition
Sir Porkalot’s Crown Rack of Ribs- …
8 Juicy, Flavorful Grilled Chicken …
 How to Dry-Age Beef at Home - Barbecuebible.com
Beef
Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
By Steven Raichlen March 15, 2019
If you’ve ever tasted a thick prime steak dry-aged 4 to 6 weeks (and reverse seared ), you’ve come pretty close to heaven on earth. One of the best dry-aged beef purveyors we know is Chicago Steak Company. We asked Chicago Steak CEO Matt Crowley to share his thoughts on the difference between dry- and wet-aged beef and how to dry-age beef at home. If you’ve bought a steak from a grocery store, there’s a good chance you’ve purchased a wet-aged steak. Unlike dry-aging, which is centuries old, wet-aging is a relatively new technique, invented in the 1950s. Wet-aging involves vacuum sealing steaks—the same method used to prevent freezer burn when freezing meat. Though some people prefer wet-aged steaks, most Americans prefer dry-aged beef. Without oxygen, the chemical changes that need to occur for dry-aged taste just aren’t possible. While a small amount of enzymatic changes can happen in wet-aged beef, the overall change is minimal. This leaves wet-aged steaks with a more metallic, “bloody” taste, while dry-aged steaks have richer, fuller-bodied, and more complex umami flavors.

How to Dry-Age Beef at Home - Barbecuebible.com

Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
Beef
Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
Misconceptions About Dry Aging
What You Need to Dry-Age Beef
How to Dry-Age Beef at Home
Try these fabulous steak recipes on our site:
Also on Barbecue! Bible
How to Cure and Smoke Bacon at Home
BBQ University 2021 Menus
Barbecue Trends 2021
Enter the Conquer the Winter Blues …
Grilling and Barbecue Trends 2020
How I Won a Virtual Barbecue Competition
Sir Porkalot’s Crown Rack of Ribs- …
8 Juicy, Flavorful Grilled Chicken …

How to Dry-Age Beef at Home - Barbecuebible.com
Beef
Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
By Steven Raichlen March 15, 2019
If you’ve ever tasted a thick prime steak dry-aged 4 to 6 weeks (and reverse seared ), you’ve come pretty close to heaven on earth. One of the best dry-aged beef purveyors we know is Chicago Steak Company. We asked Chicago Steak CEO Matt Crowley to share his thoughts on the difference between dry- and wet-aged beef and how to dry-age beef at home. If you’ve bought a steak from a grocery store, there’s a good chance you’ve purchased a wet-aged steak. Unlike dry-aging, which is centuries old, wet-aging is a relatively new technique, invented in the 1950s. Wet-aging involves vacuum sealing steaks—the same method used to prevent freezer burn when freezing meat. Though some people prefer wet-aged steaks, most Americans prefer dry-aged beef. Without oxygen, the chemical changes that need to occur for dry-aged taste just aren’t possible. While a small amount of enzymatic changes can happen in wet-aged beef, the overall change is minimal. This leaves wet-aged steaks with a more metallic, “bloody” taste, while dry-aged steaks have richer, fuller-bodied, and more complex umami flavors.

Recipe: Cook A Perfect Deer Steak in the Oven Recipe: Cook A Perfect Deer Steak in the Oven
Recipe: Cook A Perfect Deer Steak in the Oven
Cook the perfect venison steak whether it's frozen or dry aging in your fridge.
Cook the Perfect Deer Steak in the Oven.
Dry-Age Your Venison Steak in Your Fridge Before Cooking
Dry-Age Instructions
Tenderize Frozen Venison Steaks
 You want the entire steak exposed to the air, plus the tray will catch any dripping blood or water. Set the tray in the refrigerator. After 24 hours or so, check on the steak. It will probably be wet, so wipe it down with a paper towel. I also like to flip the piece of meat to ensure every bit is getting some air. Do this every day for however long you decide to age the steak. Five days is about the ideal target, although sometimes I will push it to seven. More than that and you’re tempting fate with spoilage unless your aging conditions are exactly perfect. You’ll also end up with an exterior that’s too dry, meaning it will need to be trimmed before cooking. By keeping within the seven-day window, you shouldn’t need to trim the surface at all.

Recipe: Cook A Perfect Deer Steak in the Oven

Recipe: Cook A Perfect Deer Steak in the Oven
Recipe: Cook A Perfect Deer Steak in the Oven
Cook the perfect venison steak whether it's frozen or dry aging in your fridge.
Cook the Perfect Deer Steak in the Oven.
Dry-Age Your Venison Steak in Your Fridge Before Cooking
Dry-Age Instructions
Tenderize Frozen Venison Steaks

You want the entire steak exposed to the air, plus the tray will catch any dripping blood or water. Set the tray in the refrigerator. After 24 hours or so, check on the steak. It will probably be wet, so wipe it down with a paper towel. I also like to flip the piece of meat to ensure every bit is getting some air. Do this every day for however long you decide to age the steak. Five days is about the ideal target, although sometimes I will push it to seven. More than that and you’re tempting fate with spoilage unless your aging conditions are exactly perfect. You’ll also end up with an exterior that’s too dry, meaning it will need to be trimmed before cooking. By keeping within the seven-day window, you shouldn’t need to trim the surface at all.

Do Dry-Aged Steaks Really Taste Better? | Taste of Home Do Dry-Aged Steaks Really Taste Better?
Do Dry-Aged Steaks Really Taste Better?
Look at any steakhouse menu and dry-aged steaks are significantly more expensive than regular steaks. Is it worth the splurge?
What Is Dry-Aged Steak?
What Does Dry-Aged Steak Taste Like?
Why Is Dry-Aged Beef Expensive?
Steakhouse Recipes You Can Make at Home
Inspired by Black Angus Prime Rib
Popular Videos
Lindsay D. Mattison
 A dry-aged steak is exactly what it sounds like: a cut of beef that has been aged, uncovered and surrounded by air. If you pick up a regular steak at the butcher, it’ll be bright red and cook up chewy but juicy (especially when you hit that perfect medium-rare temperature ). Dry-aged steaks, on the other hand, aren’t fresh; they’re dark brown in color because they’ve been aged anywhere from 7 to 120 days. They don’t spoil during the process because they’re stored in a humidity- and temperature-controlled environment that keeps them from going bad. They do gain a layer of white mold on the outside of the steak, but don’t worry; this outer layer is always removed before you eat it! The dry-aging process draws moisture out of the meat, shrinking its size and darkening the color. As the meat loses water, its flavor becomes concentrated to give it a more beef-forward finish.

Do Dry-Aged Steaks Really Taste Better? | Taste of Home

Do Dry-Aged Steaks Really Taste Better?
Do Dry-Aged Steaks Really Taste Better?
Look at any steakhouse menu and dry-aged steaks are significantly more expensive than regular steaks. Is it worth the splurge?
What Is Dry-Aged Steak?
What Does Dry-Aged Steak Taste Like?
Why Is Dry-Aged Beef Expensive?
Steakhouse Recipes You Can Make at Home
Inspired by Black Angus Prime Rib
Popular Videos
Lindsay D. Mattison

A dry-aged steak is exactly what it sounds like: a cut of beef that has been aged, uncovered and surrounded by air. If you pick up a regular steak at the butcher, it’ll be bright red and cook up chewy but juicy (especially when you hit that perfect medium-rare temperature ). Dry-aged steaks, on the other hand, aren’t fresh; they’re dark brown in color because they’ve been aged anywhere from 7 to 120 days. They don’t spoil during the process because they’re stored in a humidity- and temperature-controlled environment that keeps them from going bad. They do gain a layer of white mold on the outside of the steak, but don’t worry; this outer layer is always removed before you eat it! The dry-aging process draws moisture out of the meat, shrinking its size and darkening the color. As the meat loses water, its flavor becomes concentrated to give it a more beef-forward finish.

Recipe: Cook A Perfect Deer Steak in the Oven Recipe: Cook A Perfect Deer Steak in the Oven
Recipe: Cook A Perfect Deer Steak in the Oven
Cook the perfect venison steak whether it's frozen or dry aging in your fridge.
Cook the Perfect Deer Steak in the Oven.
Dry-Age Your Venison Steak in Your Fridge Before Cooking
Dry-Age Instructions
Tenderize Frozen Venison Steaks
 Shoot for 60 percent or so, which you can monitor with an inexpensive gauge. If you need to up the humidity, fill a small bowl with salt and add water until it’s just saturated. As for the temperature, keep it above freezing, but below 40 degrees. Dry-Age Instructions
Unwrap the steak and pat all surfaces dry with a paper towel. Place the steak on rack set inside a pan or on a small plate. You want the entire steak exposed to the air, plus the tray will catch any dripping blood or water. Set the tray in the refrigerator. After 24 hours or so, check on the steak. It will probably be wet, so wipe it down with a paper towel. I also like to flip the piece of meat to ensure every bit is getting some air.

Shoot for 60 percent or so, which you can monitor with an inexpensive gauge. If you need to up the humidity, fill a small bowl with salt and add water until it’s just saturated. As for the temperature, keep it above freezing, but below 40 degrees. Dry-Age Instructions
Unwrap the steak and pat all surfaces dry with a paper towel. Place the steak on rack set inside a pan or on a small plate. You want the entire steak exposed to the air, plus the tray will catch any dripping blood or water. Set the tray in the refrigerator. After 24 hours or so, check on the steak. It will probably be wet, so wipe it down with a paper towel. I also like to flip the piece of meat to ensure every bit is getting some air.

How to Cook a Tender T-Bone Steak | eHow How to Cook a Tender T-Bone Steak
How to Cook a Tender T-Bone Steak
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Step 9
Step 10
references
 The aging allows the tendons to break down and tenderizes the meat. Aging also darkens the color of the meat and intensifies the flavors. Step 4
Marinate your steak for 1 to 24 hours in the refrigerator. If you have chosen a good-quality, well-marbled steak, then marinating should not be necessary. If you are unsure of the tenderness of your steak, then marinating will tenderize it and add moisture and flavor. Advertisement
Step 5
Let the steak come to room temperature; 30 minutes on the counter will accomplish this. If you marinated your steak, drain away the marinade and dry the meat. Step 6
Preheat your grill, broiler or heavy skillet and apply a little oil to prevent sticking. A hot grill or pan will quickly sear the meat and seal in the juices.

How to Cook a Tender T-Bone Steak | eHow

How to Cook a Tender T-Bone Steak
How to Cook a Tender T-Bone Steak
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Step 9
Step 10
references

The aging allows the tendons to break down and tenderizes the meat. Aging also darkens the color of the meat and intensifies the flavors. Step 4
Marinate your steak for 1 to 24 hours in the refrigerator. If you have chosen a good-quality, well-marbled steak, then marinating should not be necessary. If you are unsure of the tenderness of your steak, then marinating will tenderize it and add moisture and flavor. Advertisement
Step 5
Let the steak come to room temperature; 30 minutes on the counter will accomplish this. If you marinated your steak, drain away the marinade and dry the meat. Step 6
Preheat your grill, broiler or heavy skillet and apply a little oil to prevent sticking. A hot grill or pan will quickly sear the meat and seal in the juices.

How to Cook a Tender T-Bone Steak | eHow How to Cook a Tender T-Bone Steak
How to Cook a Tender T-Bone Steak
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Step 9
Step 10
references
 There should also be a thin layer of fat around the edge of the steak. This is not the time to be fat conscious, as a lean steak is going to be dry and a bit tough. Advertisement
Step 3
Choose a dry-aged steak. Aged steaks are more tender and flavorful. Dry aging is the process of hanging a side of beef in a cold, dry room for six months or more to age the meat. The aging allows the tendons to break down and tenderizes the meat. Aging also darkens the color of the meat and intensifies the flavors. Step 4
Marinate your steak for 1 to 24 hours in the refrigerator. If you have chosen a good-quality, well-marbled steak, then marinating should not be necessary. If you are unsure of the tenderness of your steak, then marinating will tenderize it and add moisture and flavor.

There should also be a thin layer of fat around the edge of the steak. This is not the time to be fat conscious, as a lean steak is going to be dry and a bit tough. Advertisement
Step 3
Choose a dry-aged steak. Aged steaks are more tender and flavorful. Dry aging is the process of hanging a side of beef in a cold, dry room for six months or more to age the meat. The aging allows the tendons to break down and tenderizes the meat. Aging also darkens the color of the meat and intensifies the flavors. Step 4
Marinate your steak for 1 to 24 hours in the refrigerator. If you have chosen a good-quality, well-marbled steak, then marinating should not be necessary. If you are unsure of the tenderness of your steak, then marinating will tenderize it and add moisture and flavor.

How to Dry-Age Beef at Home - Barbecuebible.com Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
Beef
Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
Misconceptions About Dry Aging
What You Need to Dry-Age Beef
How to Dry-Age Beef at Home
Try these fabulous steak recipes on our site:
Also on Barbecue! Bible
How to Cure and Smoke Bacon at Home
BBQ University 2021 Menus
Barbecue Trends 2021
Enter the Conquer the Winter Blues …
Grilling and Barbecue Trends 2020
How I Won a Virtual Barbecue Competition
Sir Porkalot’s Crown Rack of Ribs- …
8 Juicy, Flavorful Grilled Chicken …
 Wet-aging involves vacuum sealing steaks—the same method used to prevent freezer burn when freezing meat. Though some people prefer wet-aged steaks, most Americans prefer dry-aged beef. Without oxygen, the chemical changes that need to occur for dry-aged taste just aren’t possible. While a small amount of enzymatic changes can happen in wet-aged beef, the overall change is minimal. This leaves wet-aged steaks with a more metallic, “bloody” taste, while dry-aged steaks have richer, fuller-bodied, and more complex umami flavors. Wet-aging is popular with many grocery stores because it is a far less expensive process than dry-aging. While dry-aging typically takes 4-6 weeks, requires specialized aging lockers, and causes product loss due to trimming and evaporation, wet-aging takes less time, less equipment, and causes no loss of product. As a result, wet-aged beef is easier to find and cheaper to buy. Misconceptions About Dry Aging
While it’s possible to dry-age beef at home, it is far more difficult and involved than some guides (including several online) would lead you to believe. One popular misconception is that you can dry-age steaks by lining them with cheesecloth or paper towel, then leaving them in your fridge for four to seven days.

Wet-aging involves vacuum sealing steaks—the same method used to prevent freezer burn when freezing meat. Though some people prefer wet-aged steaks, most Americans prefer dry-aged beef. Without oxygen, the chemical changes that need to occur for dry-aged taste just aren’t possible. While a small amount of enzymatic changes can happen in wet-aged beef, the overall change is minimal. This leaves wet-aged steaks with a more metallic, “bloody” taste, while dry-aged steaks have richer, fuller-bodied, and more complex umami flavors. Wet-aging is popular with many grocery stores because it is a far less expensive process than dry-aging. While dry-aging typically takes 4-6 weeks, requires specialized aging lockers, and causes product loss due to trimming and evaporation, wet-aging takes less time, less equipment, and causes no loss of product. As a result, wet-aged beef is easier to find and cheaper to buy. Misconceptions About Dry Aging
While it’s possible to dry-age beef at home, it is far more difficult and involved than some guides (including several online) would lead you to believe. One popular misconception is that you can dry-age steaks by lining them with cheesecloth or paper towel, then leaving them in your fridge for four to seven days.

How to Dry-Age Beef at Home - Barbecuebible.com Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
Beef
Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
Misconceptions About Dry Aging
What You Need to Dry-Age Beef
How to Dry-Age Beef at Home
Learn more: What Is Dry-Aged Beef?
Try these fabulous steak recipes on our site:
Also on Barbecue! Bible
Barbecuebible.com
How to Cure and Smoke Bacon at Home
How to Cook Brats Like A Pro
Peachy Sriracha Sticky Wings Recipe
Wagyu Beef Demystified
18 Pellet Grill Tips for Beginners
How To Roast A Perfect Chicken On …
Steak Three Ways: Which Cooking …
 Wet-aging involves vacuum sealing steaks—the same method used to prevent freezer burn when freezing meat. Though some people prefer wet-aged steaks, most Americans prefer dry-aged beef. Without oxygen, the chemical changes that need to occur for dry-aged taste just aren’t possible. While a small amount of enzymatic changes can happen in wet-aged beef, the overall change is minimal. This leaves wet-aged steaks with a more metallic, “bloody” taste, while dry-aged steaks have richer, fuller-bodied, and more complex umami flavors. Wet-aging is popular with many grocery stores because it is a far less expensive process than dry-aging. While dry-aging typically takes 4-6 weeks, requires specialized aging lockers, and causes product loss due to trimming and evaporation, wet-aging takes less time, less equipment, and causes no loss of product. As a result, wet-aged beef is easier to find and cheaper to buy. Misconceptions About Dry Aging
While it’s possible to dry-age beef at home, it is far more difficult and involved than some guides (including several online) would lead you to believe. One popular misconception is that you can dry-age steaks by lining them with cheesecloth or paper towel, then leaving them in your fridge for four to seven days.

Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
Beef
Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
Misconceptions About Dry Aging
What You Need to Dry-Age Beef
How to Dry-Age Beef at Home
Learn more: What Is Dry-Aged Beef?
Try these fabulous steak recipes on our site:
Also on Barbecue! Bible
Barbecuebible.com
How to Cure and Smoke Bacon at Home
How to Cook Brats Like A Pro
Peachy Sriracha Sticky Wings Recipe
Wagyu Beef Demystified
18 Pellet Grill Tips for Beginners
How To Roast A Perfect Chicken On …
Steak Three Ways: Which Cooking …

2 to 4 weeks if your goal is increased tenderness
4 to 6 weeks for that spectacular dry-age flavour
6 to 8 weeks if you’re a fan of a more funky, aged flavour
Longer if you really want to get into the blue-cheese zone
How to prepare your dry-aged beef
So you’ve very patiently dry aged your beef, you’ve watched it develop that hardened crust on the outside and the colour is now a deep red, verging on purple or brown. There could even be a bit of mould. Now it’s time to get it ready to cook. You need to trim away this crust to get to the good stuff inside. Also trim away any fat on the outside. Cut your beef into individual steaks to your desired thickness and grill to your taste (medium rare, of course). A few things to remember
Dry ageing beef using professional equipment will deliver a different result to your home setup, so don’t expect your efforts to match that of your favourite steak house or butcher just yet. Also be wary of meat spoilage. If you think your efforts have failed and the meat spoiled instead of aged, don’t push it further. #Dry aged

Your Guide to Dry-Aged Beef | Taste of Home Your Guide to Dry-Aged Beef
Your Guide to Dry-Aged Beef
What is dry-aged beef? Why is dry-aged steak so expensive? Here's what you need to know.
What Is Dry-Aged Beef?
Dry-Aged Beef vs. Regular Beef
Can You Make Dry-Aged Beef at Home?
Find More Steakhouse-Worthy Dinner Ideas
Garlic-Butter Steak
Popular Videos
Lindsay D. Mattison
 During the dry-aging process, large cuts of beef are aged for weeks (or even months) in temperature- and humidity-controlled refrigerators. Unlike wet-aging (where the beef is contained inside a vacuum-sealed package to age in its own juices), dry-aged beef is left uncovered. As the surrounding air drys out the meat, the beef loses moisture, shrinking in size and concentrating its flavor. The beef’s natural enzymes also go to work, breaking down connective tissue to make the meat more tender. During the process, a layer of white mold grows on the surface of the meat. This mold is an indicator that the beef is aging safely, but don’t worry; the outer layer is removed long before the steak makes its way to your plate! After two weeks, you’ll start to notice a textural difference in the steak. Age it for longer than 21 days, and the flavor will start to change, too. A 30-day aged steak has a very beefy flavor with a hint of buttered popcorn.

During the dry-aging process, large cuts of beef are aged for weeks (or even months) in temperature- and humidity-controlled refrigerators. Unlike wet-aging (where the beef is contained inside a vacuum-sealed package to age in its own juices), dry-aged beef is left uncovered. As the surrounding air drys out the meat, the beef loses moisture, shrinking in size and concentrating its flavor. The beef’s natural enzymes also go to work, breaking down connective tissue to make the meat more tender. During the process, a layer of white mold grows on the surface of the meat. This mold is an indicator that the beef is aging safely, but don’t worry; the outer layer is removed long before the steak makes its way to your plate! After two weeks, you’ll start to notice a textural difference in the steak. Age it for longer than 21 days, and the flavor will start to change, too. A 30-day aged steak has a very beefy flavor with a hint of buttered popcorn.

Your Guide to Dry-Aged Beef | Taste of Home Your Guide to Dry-Aged Beef
Your Guide to Dry-Aged Beef
What is dry-aged beef? Why is dry-aged steak so expensive? Here's what you need to know.
What Is Dry-Aged Beef?
Dry-Aged Beef vs. Regular Beef
Can You Make Dry-Aged Beef at Home?
Find More Steakhouse-Worthy Dinner Ideas
Garlic-Butter Steak
Popular Videos
Lindsay D. Mattison
 Dry-aged beef can be made at home with care and patience, but it can get intense. You’ll have to pick up a larger roast (like a rib-eye roast or strip loin) for their higher fat content. Then, you need a space to store said roast—like a small refrigerator set to 40° F. Inside the fridge, you’ll need to set up a fan to circulate the air and figure out a way to regulate the humidity. It’s a lot! But there’s a hack that can create a shortcut version of “dry-aged” steak. It involves a fungus called koji—a mold that grows on rice that’s responsible for creating soy sauce, miso paste and sake. Pick up a bag ( it’s available on Amazon ), pop the grains into a blender and coat a steak with the koji powder. Put the coated steak on a wire rack in the refrigerator and let it sit uncovered, for 48 hours. Then, rinse the steak well to remove the koji coating, pat it dry with a paper towel and season it with salt and pepper. Like dry-aged steak, we recommend cooking your faux version over high heat for three to five minutes a side until it reaches medium-rare.

Dry-aged beef can be made at home with care and patience, but it can get intense. You’ll have to pick up a larger roast (like a rib-eye roast or strip loin) for their higher fat content. Then, you need a space to store said roast—like a small refrigerator set to 40° F. Inside the fridge, you’ll need to set up a fan to circulate the air and figure out a way to regulate the humidity. It’s a lot! But there’s a hack that can create a shortcut version of “dry-aged” steak. It involves a fungus called koji—a mold that grows on rice that’s responsible for creating soy sauce, miso paste and sake. Pick up a bag ( it’s available on Amazon ), pop the grains into a blender and coat a steak with the koji powder. Put the coated steak on a wire rack in the refrigerator and let it sit uncovered, for 48 hours. Then, rinse the steak well to remove the koji coating, pat it dry with a paper towel and season it with salt and pepper. Like dry-aged steak, we recommend cooking your faux version over high heat for three to five minutes a side until it reaches medium-rare.

Otto’s Guide to Dry-Aging Beef at Home - Otto Wilde Grillers
 Leave it alone
Another debated topic is how long you should dry-age steak at home. This partially comes down to personal preference. For the enzymes to properly start breaking down the aged meat, the minimum dry-aging time is 14 days. However, it takes about 21 days for the meat to begin to develop the complex flavors you’re after. Most experts agree that the optimal time frame is somewhat around 28-30 days of dry-aging. It is possible to dry-age steak at home for 42 days or more if desired, but then the aged steak starts to develop some funky flavors that some grillers prefer but others might not enjoy as much. 4. Patience, again
Otto knows that it can be hard to leave your tender steak alone for so long, but he still recommends that you avoid peeking into the fridge too much. A constantly opened fridge will cause inconsistent humidity and risks bacterial contamination. This is why it’s preferred to have a glass door on your dry-aging fridge so that you can observe your tender steak without opening the door.

Leave it alone
Another debated topic is how long you should dry-age steak at home. This partially comes down to personal preference. For the enzymes to properly start breaking down the aged meat, the minimum dry-aging time is 14 days. However, it takes about 21 days for the meat to begin to develop the complex flavors you’re after. Most experts agree that the optimal time frame is somewhat around 28-30 days of dry-aging. It is possible to dry-age steak at home for 42 days or more if desired, but then the aged steak starts to develop some funky flavors that some grillers prefer but others might not enjoy as much. 4. Patience, again
Otto knows that it can be hard to leave your tender steak alone for so long, but he still recommends that you avoid peeking into the fridge too much. A constantly opened fridge will cause inconsistent humidity and risks bacterial contamination. This is why it’s preferred to have a glass door on your dry-aging fridge so that you can observe your tender steak without opening the door.

Otto’s Guide to Dry-Aging Beef at Home - Otto Wilde Grillers
 By leaving meat in a cold, well-ventilated environment for 14 days or more, you get a more flavorful and tender steak. The idea behind it is that once an animal is slaughtered, rigor mortis sets in, which makes the muscles stiff. However, if you leave the meat to age, the enzymes and benign bacteria will break down the proteins and fats, which will not only relax the cut of meat but also add intensity and richness to the flavor. A dry-aged Ribeye cut
The dry-aged steak hype
Dry-aged steak requires three things: time, space and quality meat. Dry-aging causes the steak to lose some volume, so it may seem like your meat has shrunk. For meat purveyors, volume and time means money. With lost weight and time, dry-aged steaks come at a relatively higher cost. If you have a spare mini-fridge and a little bit of patience or if you go all out and buy a dry-aging fridge, you can dry-age meat yourself. You will spend way less money on your tender steak, and – even better – you’ll earn some serious bragging rights for dry aging beef at home.

By leaving meat in a cold, well-ventilated environment for 14 days or more, you get a more flavorful and tender steak. The idea behind it is that once an animal is slaughtered, rigor mortis sets in, which makes the muscles stiff. However, if you leave the meat to age, the enzymes and benign bacteria will break down the proteins and fats, which will not only relax the cut of meat but also add intensity and richness to the flavor. A dry-aged Ribeye cut
The dry-aged steak hype
Dry-aged steak requires three things: time, space and quality meat. Dry-aging causes the steak to lose some volume, so it may seem like your meat has shrunk. For meat purveyors, volume and time means money. With lost weight and time, dry-aged steaks come at a relatively higher cost. If you have a spare mini-fridge and a little bit of patience or if you go all out and buy a dry-aging fridge, you can dry-age meat yourself. You will spend way less money on your tender steak, and – even better – you’ll earn some serious bragging rights for dry aging beef at home.

Complete guide to dry aging beef at home - Smoked BBQ Source Complete guide to dry aging beef at home
Complete guide to dry aging beef at home
Click to jump straight to each topic
Overview of Aging Meat
How Does Dry-Aging Work?
How Long Should Beef Be Aged?
What Cuts of Beef Work Best?
Wet Aging vs. Dry Aging
Wet Aging
Dry Aging
How to Dry Age Beef at Home
Perfect Home Setup
Step by Step Guide
How to Cook Dry Aged Beef
Step by Step:
Dry Aging Myths
1) You Can Age an Individual Steak for 7-14 Days in Your Refrigerator
2) Wet Aging = Dry Aging
3) You Can Dry Age in your Home Refrigerator
The Best Infrared Thermometers in 2021
Guide to Steak Thickness: Stop Buying Skinny Steak!
 If you wait for 4 – 6 weeks you will begin to see changes to the taste and the beef take on a deeper, beefier flavor. Anything over 6 weeks and you’re going to begin to develop some funky flavors and smell from your beef. Lastly, once you have aged your beef for your desired amount of time, you’ll remove it from the refrigerator. The exterior will be covered in a deep red/brown rind and possibly a little mold. Using a sharp knife, trim off the fat cap and any hard exterior, and then carve your roast into thick steaks. A steak like this would benefit from being at least 1.5” – 2” thick. You can also use special dry-aging bags. Check our step-by-step guide on how to dry-age beef in a bag. How to Cook Dry Aged Beef
This is where all your hard work pays off! When it comes to cooking a nice thick steak, there are several ways to go about doing it, but the steak that has been dry aged to perfection only deserves the best method:

If you wait for 4 – 6 weeks you will begin to see changes to the taste and the beef take on a deeper, beefier flavor. Anything over 6 weeks and you’re going to begin to develop some funky flavors and smell from your beef. Lastly, once you have aged your beef for your desired amount of time, you’ll remove it from the refrigerator. The exterior will be covered in a deep red/brown rind and possibly a little mold. Using a sharp knife, trim off the fat cap and any hard exterior, and then carve your roast into thick steaks. A steak like this would benefit from being at least 1.5” – 2” thick. You can also use special dry-aging bags. Check our step-by-step guide on how to dry-age beef in a bag. How to Cook Dry Aged Beef
This is where all your hard work pays off! When it comes to cooking a nice thick steak, there are several ways to go about doing it, but the steak that has been dry aged to perfection only deserves the best method:

How to Dry Age and Wet Age a Great Steak How to Dry Age and Wet Age a Great Steak
How to Dry Age and Wet Age a Great Steak
Aging Your Meat Results in a More Tender and Flavorful Steak
Dry Aging
Wet Aging
 How to Dry Age and Wet Age a Great Steak
Food History
BBQ Basics
BBQ Tips & Techniques
Learning How to Cook
How to Dry Age and Wet Age a Great Steak
Aging Your Meat Results in a More Tender and Flavorful Steak
Written by
Derrick Riches
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Derrick Riches is a grilling and barbecue expert. He has written two cookbooks. Learn about The Spruce Eats' Editorial Process
Derrick Riches
Updated 09/28/19
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Once upon a time, you could go to your corner butcher and buy an aged USDA prime cut of beef. If you have had a good, aged steak, you know it is more tender and flavorful than what you typically buy in the store. The reason for this is that aging allows natural enzymes to break down the hard connective tissue in meats and for water to evaporate away, concentrating the flavor. The Spruce Eats / Melissa Ling. Dry Aging
The old method of aging meat is known as dry aging. Dry aging is done by hanging meat in a controlled, closely watched, refrigerated environment. The temperature needs to stay between 36 F and freezing. Too warm and the meat will spoil, too cold and it will freeze, stopping the aging process.

How to Dry Age and Wet Age a Great Steak

How to Dry Age and Wet Age a Great Steak
How to Dry Age and Wet Age a Great Steak
Aging Your Meat Results in a More Tender and Flavorful Steak
Dry Aging
Wet Aging

How to Dry Age and Wet Age a Great Steak
Food History
BBQ Basics
BBQ Tips & Techniques
Learning How to Cook
How to Dry Age and Wet Age a Great Steak
Aging Your Meat Results in a More Tender and Flavorful Steak
Written by
Derrick Riches
Instagram
Facebook
Twitter
LinkedIn
Website
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks. Learn about The Spruce Eats' Editorial Process
Derrick Riches
Updated 09/28/19
Eric Futran - Chefshots/Photolibrary/Getty Images
Once upon a time, you could go to your corner butcher and buy an aged USDA prime cut of beef. If you have had a good, aged steak, you know it is more tender and flavorful than what you typically buy in the store. The reason for this is that aging allows natural enzymes to break down the hard connective tissue in meats and for water to evaporate away, concentrating the flavor. The Spruce Eats / Melissa Ling. Dry Aging
The old method of aging meat is known as dry aging. Dry aging is done by hanging meat in a controlled, closely watched, refrigerated environment. The temperature needs to stay between 36 F and freezing. Too warm and the meat will spoil, too cold and it will freeze, stopping the aging process.

Aging Meat: The Difference Between Dry-Aged And Wet-Aged Beef | SL Aging Meat: The Difference Between Dry-Aged And Wet-Aged Beef
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Aging Meat: The Difference Between Dry-Aged And Wet-Aged Beef
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Pros and Cons of Aging Meat Methods
How Dry-Aging Works
Pros and Cons of Dry-Aging
Best Cuts for Dry-Aging
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How Wet-Aging Works
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Pros of Wet-Aged Beef: Tender, flavorful, juicy, little waste
Cons of Wet-Aged Beef: A different, less concentrated flavor
Best Cuts for Wet-Aging
Boneless strip steak
Filet mignon
Flat-iron steak
Flank steak
Both dry-aged and wet-aged steaks can be cooked on the grill or in the oven. You’ll want to use a meat thermometer inserted through the side of the steak to ensure you reach 130°. Make sure you rest the meat prior to cooking and after cooking and don’t overcook or char the beef!

Aging Meat: The Difference Between Dry-Aged And Wet-Aged Beef | SL

Aging Meat: The Difference Between Dry-Aged And Wet-Aged Beef
Cooking
Aging Meat: The Difference Between Dry-Aged And Wet-Aged Beef
Click Here To See The Comments
Pros and Cons of Aging Meat Methods
How Dry-Aging Works
Pros and Cons of Dry-Aging
Best Cuts for Dry-Aging
4,096 likes
How Wet-Aging Works
Pros and Cons of Wet-Aging
108 likes
Best Cuts for Wet-Aging
What’s your preference for aging meat? Tell us why in the comments section!
Up Next:

7 Tips to Cook Dry-Aged Steaks Perfectly - Hacienda Sur 7 Tips to Cook Dry-Aged Steaks Perfectly
7 Tips to Cook Dry-Aged Steaks Perfectly
Previous Post Guidelines for Freezing Beef
 7 Tips to Cook Dry-Aged Steaks Perfectly - Hacienda Sur
7 Tips to Cook Dry-Aged Steaks Perfectly
Dry-aged steaks are different from fresh-cut steaks. During the dry-aging process, we’ve removed a significant amount of moisture to concentrate and enhance the beef flavors. Some beef cuts lose as much as 25% to 30% of their weight in water. One consequence is that they will quickly become dry if you overcook them. So we recommend cooking dry-aged steaks no more than medium rare. Keep in mind that a dry-aged steak will not be as “bloody” as a fresh-cut steak cooked to the same doneness. Here are our 7 top tips on how to prepare your dry-aged steaks to perfection. 1. If your dry-aged steak is frozen, then thaw it slowly — preferably in the refrigerator 2 to 3 days prior to cooking. Then remove from the refrigerator an hour before cooking to allow it to reach room temperature.

7 Tips to Cook Dry-Aged Steaks Perfectly - Hacienda Sur
7 Tips to Cook Dry-Aged Steaks Perfectly
Dry-aged steaks are different from fresh-cut steaks. During the dry-aging process, we’ve removed a significant amount of moisture to concentrate and enhance the beef flavors. Some beef cuts lose as much as 25% to 30% of their weight in water. One consequence is that they will quickly become dry if you overcook them. So we recommend cooking dry-aged steaks no more than medium rare. Keep in mind that a dry-aged steak will not be as “bloody” as a fresh-cut steak cooked to the same doneness. Here are our 7 top tips on how to prepare your dry-aged steaks to perfection. 1. If your dry-aged steak is frozen, then thaw it slowly — preferably in the refrigerator 2 to 3 days prior to cooking. Then remove from the refrigerator an hour before cooking to allow it to reach room temperature.

Otto’s Guide to Dry-Aging Beef at Home - Otto Wilde Grillers
 It’s not advisable to dry-age in the same fridge where you keep food for two reasons: the frequent opening and closing will lead to inconsistent temperatures and humidity, and the meat may absorb some aromas from the other foods you keep in the fridge (and vice versa). 3. Patience
Once you’ve procured and prepared your dry-aged steak at home, waiting patiently for your tender steak to age tenderly, it’s finally time to get at it. When you take your dry-aged meat out of the fridge, the outside should be dried up, hard and almost leathery. Use a flexible knife to generously trim off the dried outer parts and the fats. Then, cut the meat into steaks and fire up the grill. Trim off the dried outer parts and fat of the dry-aged steak. You don’t want to waste all this effort to dry-age steak at home by preparing the steak wrong. With the Otto Grill, you can create a perfectly browned and crispy outside while the inside stays beautifully tender and pink.

Otto’s Guide to Dry-Aging Beef at Home - Otto Wilde Grillers

It’s not advisable to dry-age in the same fridge where you keep food for two reasons: the frequent opening and closing will lead to inconsistent temperatures and humidity, and the meat may absorb some aromas from the other foods you keep in the fridge (and vice versa). 3. Patience
Once you’ve procured and prepared your dry-aged steak at home, waiting patiently for your tender steak to age tenderly, it’s finally time to get at it. When you take your dry-aged meat out of the fridge, the outside should be dried up, hard and almost leathery. Use a flexible knife to generously trim off the dried outer parts and the fats. Then, cut the meat into steaks and fire up the grill. Trim off the dried outer parts and fat of the dry-aged steak. You don’t want to waste all this effort to dry-age steak at home by preparing the steak wrong. With the Otto Grill, you can create a perfectly browned and crispy outside while the inside stays beautifully tender and pink.

How To Cook Steak Sous Vide | Sansaire How To Cook Steak Sous Vide
How To Cook Steak Sous Vide
Basic Sous Vide Steak Recipe
The challenge of medium rare
The dreaded “gray bands” of traditionally cooked steak
How to choose the cooking temperature for sous vide steak
How to determine the minimum cooking time for sous vide steak
Sous Vide Cooking Time for Core Temperature
Faux-aging: How to turn cheap a cut into a $60 restaurant steak
Recipe: Faux Dry Aged Steak Marinade (inspired by Modernist Cuisine at Home)
How to sear steak after cooking sous vide
Further Reading
 Faux-aging: How to turn cheap a cut into a $60 restaurant steak
The world’s best steakhouses improve the flavor of their beef by dry aging it for 2-4 weeks or longer. The dry aging process removes water from the meat, which concentrates its natural flavor. In addition, enzymatic reactions break down the fats and proteins into sugars and amino acids, including glutamic acid, which is responsible for the “umami” flavor that is so prized in a great piece of beef. If you don’t want to hang a primal cut of beef in your refrigerator for a month, there’s a faster way to simulate the same flavors you find in dry aged beef. By marinating the meat in a glutamate-rich sauce, you’ll dramatically enhance the savory, nutty, umami flavors in the meat. Recipe: Faux Dry Aged Steak Marinade (inspired by Modernist Cuisine at Home)
Feel free to substitute or remove any of the ingredients below, or alter the quantities to your taste. All of the recommended ingredients are high in glutamic acid, amplifying the umami flavor in the meat. Yield:

How To Cook Steak Sous Vide | Sansaire

How To Cook Steak Sous Vide
How To Cook Steak Sous Vide
Basic Sous Vide Steak Recipe
The challenge of medium rare
The dreaded “gray bands” of traditionally cooked steak
How to choose the cooking temperature for sous vide steak
How to determine the minimum cooking time for sous vide steak
Sous Vide Cooking Time for Core Temperature
Faux-aging: How to turn cheap a cut into a $60 restaurant steak
Recipe: Faux Dry Aged Steak Marinade (inspired by Modernist Cuisine at Home)
How to sear steak after cooking sous vide
Further Reading

Faux-aging: How to turn cheap a cut into a $60 restaurant steak
The world’s best steakhouses improve the flavor of their beef by dry aging it for 2-4 weeks or longer. The dry aging process removes water from the meat, which concentrates its natural flavor. In addition, enzymatic reactions break down the fats and proteins into sugars and amino acids, including glutamic acid, which is responsible for the “umami” flavor that is so prized in a great piece of beef. If you don’t want to hang a primal cut of beef in your refrigerator for a month, there’s a faster way to simulate the same flavors you find in dry aged beef. By marinating the meat in a glutamate-rich sauce, you’ll dramatically enhance the savory, nutty, umami flavors in the meat. Recipe: Faux Dry Aged Steak Marinade (inspired by Modernist Cuisine at Home)
Feel free to substitute or remove any of the ingredients below, or alter the quantities to your taste. All of the recommended ingredients are high in glutamic acid, amplifying the umami flavor in the meat. Yield:

This Japanese fungus can dry-age a steak in 48 hours. Here's how. This Japanese fungus can dry-age a steak in 48 hours. Here’s how.
This Japanese fungus can dry-age a steak in 48 hours. Here’s how.
This barbecue season, try cooking with koji.
Step 1.
Step 2.
Step 3.
Step 4.
Step 5.
Step 6.
 Step 3. Dry-rubbed steak. Put the steak on a wire rack (so it and the koji can breathe), place the rack on a sheet pan, and refrigerate. After about 12 hours, the meat will look like a snowy slab as the enzymes break down the flesh and turn brown. Leave for a full for 48 hours. You can go for up to 72 hours, but the longer the meat sits, the more its ages and dries and eventually gets tough. Step 4. Scrape and rinse. Use the back of a knife to scrape off the koji. What you’re now holding should look dark red and dried, just like an aged steak.

This Japanese fungus can dry-age a steak in 48 hours. Here's how.

This Japanese fungus can dry-age a steak in 48 hours. Here’s how.
This Japanese fungus can dry-age a steak in 48 hours. Here’s how.
This barbecue season, try cooking with koji.
Step 1.
Step 2.
Step 3.
Step 4.
Step 5.
Step 6.

Step 3. Dry-rubbed steak. Put the steak on a wire rack (so it and the koji can breathe), place the rack on a sheet pan, and refrigerate. After about 12 hours, the meat will look like a snowy slab as the enzymes break down the flesh and turn brown. Leave for a full for 48 hours. You can go for up to 72 hours, but the longer the meat sits, the more its ages and dries and eventually gets tough. Step 4. Scrape and rinse. Use the back of a knife to scrape off the koji. What you’re now holding should look dark red and dried, just like an aged steak.

Dry Aged Beef at H-E-B | Steakhouse Secrets | HEB.com
how to cook dry-aged beef
where can I buy dry-aged beef
 Aging meat strengthens the beef’s rich, nutty aromas. Time allows the naturally-occurring enzymes to break down some any muscle fiber or connective tissue on the meat. A well-aged steak should be noticeably more tender and flavorful than a fresh steak. Add Dry-Aged Beef to Shopping List
how to cook dry-aged beef
Cooking dry-aged meat doesn’t require fancy equipment. Your normal backyard grill is the only thing required for this reverse searing technique. Create two temperature zones on your grill. For a charcoal grill, build up the coals on one side. For a gas grill, turn the heat up high on one sides and leave the other side off. Five minutes before grilling, add salt and pepper to your steak. Don’t season too early or will pull more moisture out of the steak.

Dry Aged Beef at H-E-B | Steakhouse Secrets | HEB.com

how to cook dry-aged beef
where can I buy dry-aged beef

Aging meat strengthens the beef’s rich, nutty aromas. Time allows the naturally-occurring enzymes to break down some any muscle fiber or connective tissue on the meat. A well-aged steak should be noticeably more tender and flavorful than a fresh steak. Add Dry-Aged Beef to Shopping List
how to cook dry-aged beef
Cooking dry-aged meat doesn’t require fancy equipment. Your normal backyard grill is the only thing required for this reverse searing technique. Create two temperature zones on your grill. For a charcoal grill, build up the coals on one side. For a gas grill, turn the heat up high on one sides and leave the other side off. Five minutes before grilling, add salt and pepper to your steak. Don’t season too early or will pull more moisture out of the steak.

How to Dry-Age Beef at Home - Barbecuebible.com
Beef
Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
By Steven Raichlen March 15, 2019
If you’ve ever tasted a thick prime steak dry-aged 4 to 6 weeks (and reverse seared ), you’ve come pretty close to heaven on earth. One of the best dry-aged beef purveyors we know is Chicago Steak Company. We asked Chicago Steak CEO Matt Crowley to share his thoughts on the difference between dry- and wet-aged beef and how to dry-age beef at home. If you’ve bought a steak from a grocery store, there’s a good chance you’ve purchased a wet-aged steak. Unlike dry-aging, which is centuries old, wet-aging is a relatively new technique, invented in the 1950s. Wet-aging involves vacuum sealing steaks—the same method used to prevent freezer burn when freezing meat. Though some people prefer wet-aged steaks, most Americans prefer dry-aged beef. Without oxygen, the chemical changes that need to occur for dry-aged taste just aren’t possible. While a small amount of enzymatic changes can happen in wet-aged beef, the overall change is minimal. This leaves wet-aged steaks with a more metallic, “bloody” taste, while dry-aged steaks have richer, fuller-bodied, and more complex umami flavors.

How to Dry-Age Beef at Home - Barbecuebible.com Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
Beef
Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
Misconceptions About Dry Aging
What You Need to Dry-Age Beef
How to Dry-Age Beef at Home
Learn more: What Is Dry-Aged Beef?
Try these fabulous steak recipes on our site:
Also on Barbecue! Bible
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 How to Dry-Age Beef at Home - Barbecuebible.com
Beef
Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
By Steven Raichlen March 15, 2019
If you’ve ever tasted a thick prime steak dry-aged 4 to 6 weeks (and reverse seared ), you’ve come pretty close to heaven on earth. One of the best dry-aged beef purveyors we know is Chicago Steak Company. We asked Chicago Steak CEO Matt Crowley to share his thoughts on the difference between dry- and wet-aged beef and how to dry-age beef at home. If you’ve bought a steak from a grocery store, there’s a good chance you’ve purchased a wet-aged steak. Unlike dry-aging, which is centuries old, wet-aging is a relatively new technique, invented in the 1950s. Wet-aging involves vacuum sealing steaks—the same method used to prevent freezer burn when freezing meat. Though some people prefer wet-aged steaks, most Americans prefer dry-aged beef. Without oxygen, the chemical changes that need to occur for dry-aged taste just aren’t possible. While a small amount of enzymatic changes can happen in wet-aged beef, the overall change is minimal. This leaves wet-aged steaks with a more metallic, “bloody” taste, while dry-aged steaks have richer, fuller-bodied, and more complex umami flavors.

A dry-aged steak is exactly what it sounds like: a cut of beef that has been aged, uncovered and surrounded by air. If you pick up a regular steak at the butcher, it’ll be bright red and cook up chewy but juicy (especially when you hit that perfect medium-rare temperature ). Dry-aged steaks, on the other hand, aren’t fresh; they’re dark brown in color because they’ve been aged anywhere from 7 to 120 days. They don’t spoil during the process because they’re stored in a humidity- and temperature-controlled environment that keeps them from going bad. They do gain a layer of white mold on the outside of the steak, but don’t worry; this outer layer is always removed before you eat it! The dry-aging process draws moisture out of the meat, shrinking its size and darkening the color. As the meat loses water, its flavor becomes concentrated to give it a more beef-forward finish.

How to Dry-Age Beef at Home - Barbecuebible.com Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
Beef
Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
Misconceptions About Dry Aging
What You Need to Dry-Age Beef
How to Dry-Age Beef at Home
Try these fabulous steak recipes on our site:
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 Wait 2-4 weeks if you’re only looking for added tenderness, 4-6 weeks for that famous dry-aged taste, and 6-8 (or more) weeks if you’re looking to develop some seriously funky aromas and flavors. While it is okay to check on your beef occasionally, remember that every time you open your fridge’s door you throw off moisture levels and invite unwanted odors in. After you have aged your cut for your preferred length of time, remove it from the fridge. At this point, the exterior will be dry, deep-red or purple/brown, and may have developed mold. Trim away any of this meat, as well as any exterior fat. Finally, cut the beef into individual steaks, according to your tastes. We recommend between 1¼ to 2 inches thickness, though some grillers prefer steaks as thick as 3 inches or more. Remember: when aging at home, it can be hard to adjust and control things like humidity, airflow, and temperature without professional equipment. Because of this, dry-aging at home is generally less precise than professional dry-aging.

Wait 2-4 weeks if you’re only looking for added tenderness, 4-6 weeks for that famous dry-aged taste, and 6-8 (or more) weeks if you’re looking to develop some seriously funky aromas and flavors. While it is okay to check on your beef occasionally, remember that every time you open your fridge’s door you throw off moisture levels and invite unwanted odors in. After you have aged your cut for your preferred length of time, remove it from the fridge. At this point, the exterior will be dry, deep-red or purple/brown, and may have developed mold. Trim away any of this meat, as well as any exterior fat. Finally, cut the beef into individual steaks, according to your tastes. We recommend between 1¼ to 2 inches thickness, though some grillers prefer steaks as thick as 3 inches or more. Remember: when aging at home, it can be hard to adjust and control things like humidity, airflow, and temperature without professional equipment. Because of this, dry-aging at home is generally less precise than professional dry-aging.

How to Dry-Age Beef at Home - Barbecuebible.com Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
Beef
Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
Misconceptions About Dry Aging
What You Need to Dry-Age Beef
How to Dry-Age Beef at Home
Learn more: What Is Dry-Aged Beef?
Try these fabulous steak recipes on our site:
Also on Barbecue! Bible
Barbecuebible.com
How to Cure and Smoke Bacon at Home
How to Cook Brats Like A Pro
Peachy Sriracha Sticky Wings Recipe
Wagyu Beef Demystified
18 Pellet Grill Tips for Beginners
How To Roast A Perfect Chicken On …
Steak Three Ways: Which Cooking …
 Wait 2-4 weeks if you’re only looking for added tenderness, 4-6 weeks for that famous dry-aged taste, and 6-8 (or more) weeks if you’re looking to develop some seriously funky aromas and flavors. While it is okay to check on your beef occasionally, remember that every time you open your fridge’s door you throw off moisture levels and invite unwanted odors in. After you have aged your cut for your preferred length of time, remove it from the fridge. At this point, the exterior will be dry, deep-red or purple/brown, and may have developed mold. Trim away any of this meat, as well as any exterior fat. Finally, cut the beef into individual steaks, according to your tastes. We recommend between 1¼ to 2 inches thickness, though some grillers prefer steaks as thick as 3 inches or more. Remember: when aging at home, it can be hard to adjust and control things like humidity, airflow, and temperature without professional equipment. Because of this, dry-aging at home is generally less precise than professional dry-aging.

3 Ways to Cook Dry Aged Steak - wikiHow How to Cook Dry Aged Steak
How to Cook Dry Aged Steak
Ingredients
For One Serving of Either Method
Cast Iron Skillet
Method 1
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Searing Your Steak Using a Cast Iron Skillet
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 Don’t move your steak while it’s searing or it will stick to the pan. When it’s ready to flip, it should release from the pan easily. You should see a golden brown crust on the steak. If it’s not ready, allow it to sear a little longer. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/a\/ae\/Cook-Dry-Aged-Steak-Step-5-Version-3.jpg\/v4-460px-Cook-Dry-Aged-Steak-Step-5-Version-3.jpg","bigUrl":"\/images\/thumb\/a\/ae\/Cook-Dry-Aged-Steak-Step-5-Version-3.jpg\/aid9581916-v4-728px-Cook-Dry-Aged-Steak-Step-5-Version-3.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"

License: Creative Commons<\/a>
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5
Flip your steak and sear the other side for 2 minutes. Follow the same guidelines as searing the first side. Searing both sides of the steak will produce more of the flavorful brown crust that characterizes a properly-cooked steak. Use tongs to easily flip your steak. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/6\/6d\/Cook-Dry-Aged-Steak-Step-6-Version-3.jpg\/v4-460px-Cook-Dry-Aged-Steak-Step-6-Version-3.jpg","bigUrl":"\/images\/thumb\/6\/6d\/Cook-Dry-Aged-Steak-Step-6-Version-3.jpg\/aid9581916-v4-728px-Cook-Dry-Aged-Steak-Step-6-Version-3.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"

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3 Ways to Cook Dry Aged Steak - wikiHow

How to Cook Dry Aged Steak
How to Cook Dry Aged Steak
Ingredients
For One Serving of Either Method
Cast Iron Skillet
Method 1
of 3:
Searing Your Steak Using a Cast Iron Skillet
Did you make this recipe?
Method 2
of 3:
Grilling Your Steak
Did you make this recipe?
Method 3
of 3:
Choosing the Perfect Steak
Did you make this recipe?
Community Q&A
Tips
Things You'll Need
Skillet Method
Grilling Method
References
About This Article
Did this article help you?

Don’t move your steak while it’s searing or it will stick to the pan. When it’s ready to flip, it should release from the pan easily. You should see a golden brown crust on the steak. If it’s not ready, allow it to sear a little longer. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/a\/ae\/Cook-Dry-Aged-Steak-Step-5-Version-3.jpg\/v4-460px-Cook-Dry-Aged-Steak-Step-5-Version-3.jpg","bigUrl":"\/images\/thumb\/a\/ae\/Cook-Dry-Aged-Steak-Step-5-Version-3.jpg\/aid9581916-v4-728px-Cook-Dry-Aged-Steak-Step-5-Version-3.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"

License: Creative Commons<\/a>
\n<\/p>

\n<\/p><\/div>"}
5
Flip your steak and sear the other side for 2 minutes. Follow the same guidelines as searing the first side. Searing both sides of the steak will produce more of the flavorful brown crust that characterizes a properly-cooked steak. Use tongs to easily flip your steak. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/6\/6d\/Cook-Dry-Aged-Steak-Step-6-Version-3.jpg\/v4-460px-Cook-Dry-Aged-Steak-Step-6-Version-3.jpg","bigUrl":"\/images\/thumb\/6\/6d\/Cook-Dry-Aged-Steak-Step-6-Version-3.jpg\/aid9581916-v4-728px-Cook-Dry-Aged-Steak-Step-6-Version-3.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"

License:

The perfect dry-aged steak Preparation | Dry Ager Magazine The perfect dry-aged steak
The perfect dry-aged steak
1. Step: Air conditioning
2. Step: The right spice
3. Step: Dry plucking
4. Step: It’s getting hot
5. Step: The perfect cooking place
Important helpers
 The perfect dry-aged steak Preparation | Dry Ager Magazine
The perfect dry-aged steak
Dry-Aged-Beef is considered the king’s class among the steaks. Anyone who slips during the preparation will end up with little joy with the dry-aged steak. Perfect enjoyment requires not only a high-quality basic product, but also the correct preparation. 1. Step: Air conditioning
Directly from the refrigerator into the pan, the dry-aged steak is death. Because of the strong heat change, proteins and water are released at once. The result is a gray, dry edge. Before the dry-ate steak bounces into the pan, it should be sufficient time to unfold at room temperature (30-60 minutes). 2.

The perfect dry-aged steak Preparation | Dry Ager Magazine

The perfect dry-aged steak
The perfect dry-aged steak
1. Step: Air conditioning
2. Step: The right spice
3. Step: Dry plucking
4. Step: It’s getting hot
5. Step: The perfect cooking place
Important helpers

The perfect dry-aged steak Preparation | Dry Ager Magazine
The perfect dry-aged steak
Dry-Aged-Beef is considered the king’s class among the steaks. Anyone who slips during the preparation will end up with little joy with the dry-aged steak. Perfect enjoyment requires not only a high-quality basic product, but also the correct preparation. 1. Step: Air conditioning
Directly from the refrigerator into the pan, the dry-aged steak is death. Because of the strong heat change, proteins and water are released at once. The result is a gray, dry edge. Before the dry-ate steak bounces into the pan, it should be sufficient time to unfold at room temperature (30-60 minutes). 2.

Dry Aged Steak at Home Recipe - Food.com Dry Aged Steak at Home
Dry Aged Steak at Home
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DIRECTIONS
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 Do NOT cover. You can place them in the fridge*, however you will need to pull them (1 inch thick) back out 1 hour before you grill. Allow steak to "age" for 3 1/2 hours, up to 5 hours. *I do not place my steak (s) in the fridge, I simply place the rack in the oven to age. Our house is cool so if your house is hot, I would place in fridge , pulling steak (s) out one hour before you grill. Submit a Recipe Correction
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Dry Aged Steak at Home Recipe - Food.com

Dry Aged Steak at Home
Dry Aged Steak at Home
Save recipe
INGREDIENTS
Nutrition
DIRECTIONS
Submit a Recipe Correction
MY PRIVATE NOTES
PRINT RECIPE
YOU'LL ALSO LOVE

Do NOT cover. You can place them in the fridge*, however you will need to pull them (1 inch thick) back out 1 hour before you grill. Allow steak to "age" for 3 1/2 hours, up to 5 hours. *I do not place my steak (s) in the fridge, I simply place the rack in the oven to age. Our house is cool so if your house is hot, I would place in fridge , pulling steak (s) out one hour before you grill. Submit a Recipe Correction
MY PRIVATE NOTES
Add a Note
Advertisement
PRINT RECIPE
CLICK TO SEE FULL RECIPE
YOU'LL ALSO LOVE
69 Favorite Irish Dishes
Our 50 Most-Photographed Recipes
Pinterest Top Picks: Our 100 Most P...
10 Things to Make with Canned Beans
View All Recipes

3 Ways to Cook Dry Aged Steak - wikiHow How to Cook Dry Aged Steak
How to Cook Dry Aged Steak
Ingredients
For One Serving of Either Method
Cast Iron Skillet
Method 1
of 3:
Searing Your Steak Using a Cast Iron Skillet
Did you make this recipe?
Method 2
of 3:
Grilling Your Steak
Did you make this recipe?
Method 3
of 3:
Choosing the Perfect Steak
Did you make this recipe?
Community Q&A
Tips
Things You'll Need
Skillet Method
Grilling Method
References
About This Article
Did this article help you?
 You’ll start off cooking your steak on the stovetop, but you’ll need to transfer it into the oven to finish it, so get your oven preheated before you start. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/4\/4b\/Cook-Dry-Aged-Steak-Step-2-Version-3.jpg\/v4-460px-Cook-Dry-Aged-Steak-Step-2-Version-3.jpg","bigUrl":"\/images\/thumb\/4\/4b\/Cook-Dry-Aged-Steak-Step-2-Version-3.jpg\/aid9581916-v4-728px-Cook-Dry-Aged-Steak-Step-2-Version-3.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"

License: Creative Commons<\/a>
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2
Season your steak with salt and pepper. You’ll want to use plenty of salt when you’re seasoning your steak, but the amount depends on your taste. You don’t want to create a salt crust, but do make sure you season both sides liberally. Add pepper to taste as well. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/e\/ea\/Cook-Dry-Aged-Steak-Step-3-Version-3.jpg\/v4-460px-Cook-Dry-Aged-Steak-Step-3-Version-3.jpg","bigUrl":"\/images\/thumb\/e\/ea\/Cook-Dry-Aged-Steak-Step-3-Version-3.jpg\/aid9581916-v4-728px-Cook-Dry-Aged-Steak-Step-3-Version-3.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"

License: Creative Commons<\/a>
\n<\/p>

\n<\/p><\/div>"}
3
Heat your cast iron skillet to high heat. Turn your stove to high heat and place the cast iron skillet on the burner for about 10 minutes. You’ll be searing your steak in the skillet, so get it as hot as you possibly can.

3 Ways to Cook Dry Aged Steak - wikiHow

Otto’s Guide to Dry-Aging Beef at Home - Otto Wilde Grillers
 YouTube
What is dry-aging? The secret to grilling steak to steakhouse perfection is the right temperature. Though, it shouldn’t come as a surprise that the quality of your steak makes a big difference as well. Steakhouses and restaurants use dry-aging to tenderize the delicious beef dishes they serve, and now, many grillers have started bringing steakhouse dishes to their own tables by dry-aging at home. While dry-aged meat might seem like a recent trend, the technique has actually been used for centuries to tenderize meat. By leaving meat in a cold, well-ventilated environment for 14 days or more, you get a more flavorful and tender steak. The idea behind it is that once an animal is slaughtered, rigor mortis sets in, which makes the muscles stiff. However, if you leave the meat to age, the enzymes and benign bacteria will break down the proteins and fats, which will not only relax the cut of meat but also add intensity and richness to the flavor. A dry-aged Ribeye cut
The dry-aged steak hype
Dry-aged steak requires three things: time, space and quality meat.

YouTube
What is dry-aging? The secret to grilling steak to steakhouse perfection is the right temperature. Though, it shouldn’t come as a surprise that the quality of your steak makes a big difference as well. Steakhouses and restaurants use dry-aging to tenderize the delicious beef dishes they serve, and now, many grillers have started bringing steakhouse dishes to their own tables by dry-aging at home. While dry-aged meat might seem like a recent trend, the technique has actually been used for centuries to tenderize meat. By leaving meat in a cold, well-ventilated environment for 14 days or more, you get a more flavorful and tender steak. The idea behind it is that once an animal is slaughtered, rigor mortis sets in, which makes the muscles stiff. However, if you leave the meat to age, the enzymes and benign bacteria will break down the proteins and fats, which will not only relax the cut of meat but also add intensity and richness to the flavor. A dry-aged Ribeye cut
The dry-aged steak hype
Dry-aged steak requires three things: time, space and quality meat.

Is It Possible To Dry Age Beef At Home? Here are complete directions for attempting to dry age beef at home. Follow the instructions EXACTLY!
Dry aged beef is not really difficult to find in high quality butcher stores and top-line steakhouses. But it is almost IMPOSSIBLE to find at Supermarket Meat Departments - even the most expensive Supermarket! Because almost ALL large Supermarkets purchase their meat form one of the large national meat producers.
Most national meat producers (and well-known mail-order houses) vacuum pack meat in plastic, then refrigerate it for several days or even weeks. This Cryovac-wrapping is called "wet aging" which produces a tender, soft steak, with little shrinkage - but the flavor is mild - not to say bland.
A dry aged steak is firm, yet tender at the same time, with a nutty, robust, richly beefy flavor - but is very expensive because the dry aging process causes a dramatic loss of weight (as much as 15-20%) due to shrinkage and trimming.
A nationally known butcher named Merle Ellis discovered a technique for dry aging beef at home. Here are the complete directions he offered some years ago for this technique.
Be sure to follow each step carefully, for safety's sake.
We Only Sell Products That We Use - So YOU Only Buy The BEST Products!
Find out more of what makes Ask The Meatman.com a Unique Home Meat Processing Supplier, and Why YOU Should Shop Here!
 Continue to change towels as needed for 10 days, to 2 weeks. ( See Step #7 for cleaning towels.) 5. After the desired aging time, you're ready to cut off steaks from each end, trim as desired, and allow the rest to continue to age in the refrigerator. 6. If, after 21 days, you have not eaten all the meat, cut the remaining piece into steaks, wrap each steak in freezer-proof, heavy-duty plastic wrap, and freeze. The steaks will keep for several months in the freezer. 7. To clean the towels for re-use, soak the soiled towels, immediately upon removing them from the meat, in cold water overnight. Next, soak them in cold, salted water for 2-3 hours to remove any blood stains.

Is It Possible To Dry Age Beef At Home? Here are complete directions for attempting to dry age beef at home. Follow the instructions EXACTLY!

Dry aged beef is not really difficult to find in high quality butcher stores and top-line steakhouses. But it is almost IMPOSSIBLE to find at Supermarket Meat Departments - even the most expensive Supermarket! Because almost ALL large Supermarkets purchase their meat form one of the large national meat producers.
Most national meat producers (and well-known mail-order houses) vacuum pack meat in plastic, then refrigerate it for several days or even weeks. This Cryovac-wrapping is called "wet aging" which produces a tender, soft steak, with little shrinkage - but the flavor is mild - not to say bland.
A dry aged steak is firm, yet tender at the same time, with a nutty, robust, richly beefy flavor - but is very expensive because the dry aging process causes a dramatic loss of weight (as much as 15-20%) due to shrinkage and trimming.
A nationally known butcher named Merle Ellis discovered a technique for dry aging beef at home. Here are the complete directions he offered some years ago for this technique.
Be sure to follow each step carefully, for safety's sake.
We Only Sell Products That We Use - So YOU Only Buy The BEST Products!
Find out more of what makes Ask The Meatman.com a Unique Home Meat Processing Supplier, and Why YOU Should Shop Here!

Continue to change towels as needed for 10 days, to 2 weeks. ( See Step #7 for cleaning towels.) 5. After the desired aging time, you're ready to cut off steaks from each end, trim as desired, and allow the rest to continue to age in the refrigerator. 6. If, after 21 days, you have not eaten all the meat, cut the remaining piece into steaks, wrap each steak in freezer-proof, heavy-duty plastic wrap, and freeze. The steaks will keep for several months in the freezer. 7. To clean the towels for re-use, soak the soiled towels, immediately upon removing them from the meat, in cold water overnight. Next, soak them in cold, salted water for 2-3 hours to remove any blood stains.

How to Dry-Age Beef at Home - Barbecuebible.com Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
Beef
Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
Misconceptions About Dry Aging
What You Need to Dry-Age Beef
How to Dry-Age Beef at Home
Try these fabulous steak recipes on our site:
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 Wet-aging is popular with many grocery stores because it is a far less expensive process than dry-aging. While dry-aging typically takes 4-6 weeks, requires specialized aging lockers, and causes product loss due to trimming and evaporation, wet-aging takes less time, less equipment, and causes no loss of product. As a result, wet-aged beef is easier to find and cheaper to buy. Misconceptions About Dry Aging
While it’s possible to dry-age beef at home, it is far more difficult and involved than some guides (including several online) would lead you to believe. One popular misconception is that you can dry-age steaks by lining them with cheesecloth or paper towel, then leaving them in your fridge for four to seven days. While this method dehydrates steaks (which can heighten flavor intensity), it does not properly age them. Beef needs to be aged for at least 14 days for enzymes to properly tenderize fibers, and needs to be aged for at least 21 days for complex flavors to develop. One week in a fridge—cheesecloth or no cheesecloth—won’t make that happen. Grilled Eggs with Prosciutto and Parmesan
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Instead, dry-aging takes dedicated equipment, time, and large, primal cuts. What You Need to Dry-Age Beef
If you want to dry-age beef at home, you’ll need to start out with a large cut of top-grade, USDA Prime beef.

How to Dry-Age Beef at Home - Barbecuebible.com Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
Beef
Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
Misconceptions About Dry Aging
What You Need to Dry-Age Beef
How to Dry-Age Beef at Home
Learn more: What Is Dry-Aged Beef?
Try these fabulous steak recipes on our site:
Also on Barbecue! Bible
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 Wet-aging is popular with many grocery stores because it is a far less expensive process than dry-aging. While dry-aging typically takes 4-6 weeks, requires specialized aging lockers, and causes product loss due to trimming and evaporation, wet-aging takes less time, less equipment, and causes no loss of product. As a result, wet-aged beef is easier to find and cheaper to buy. Misconceptions About Dry Aging
While it’s possible to dry-age beef at home, it is far more difficult and involved than some guides (including several online) would lead you to believe. One popular misconception is that you can dry-age steaks by lining them with cheesecloth or paper towel, then leaving them in your fridge for four to seven days. While this method dehydrates steaks (which can heighten flavor intensity), it does not properly age them. Beef needs to be aged for at least 14 days for enzymes to properly tenderize fibers, and needs to be aged for at least 21 days for complex flavors to develop. One week in a fridge—cheesecloth or no cheesecloth—won’t make that happen. Grilled Eggs with Prosciutto and Parmesan
Report this Ad
Instead, dry-aging takes dedicated equipment, time, and large, primal cuts. What You Need to Dry-Age Beef
If you want to dry-age beef at home, you’ll need to start out with a large cut of top-grade, USDA Prime beef.

11 Mistakes to Avoid When Grilling Steak, According to Chefs | Food & Wine 11 Mistakes to Avoid When Grilling Steak, According to Chefs
11 Mistakes to Avoid When Grilling Steak, According to Chefs
Choose the right piece of steak. The quality of your final product depends on your starting ingredients.
On aged steak:
On cuts and thickness:
Don’t cook your steaks straight from the fridge.
Don’t use the wrong kind of salt, and when in doubt, oversalt.
Don’t season your steak too soon—yes, that’s a thing.
Make sure it’s super dry before it hits the heat.
Don’t use lighter fluid or charcoal briquettes if you can avoid it.
Don’t start without a super hot grill.
Don’t forget the thermometer—even if you’re a pro.
Chef Prentiss offered these numbers to aim for:
Don’t flip your steak more than once.
Avoid individual steaks, if cooking for a crowd.
Don’t forget to let the steak rest.
 Marbling is the intramuscular fat present in high quality beef that gives it a ‘marbled’ appearance. Grain-fed or grain finished beef will have more marbling than a grass-fed beef.” On aged steak: “If you're lucky enough to be able to find a butcher that has dry-aged beef," Prentiss says. " I highly recommend trying anything aged from 15 to 30 days until you become acquainted with the flavor.” Chef Joe Cervantez agrees, specifying that “steaks eat best at 23 to 28 days.” He’s executive chef at Brennan’s of Houston. “ Most steaks from the grocery store are aged 14 days,” he says. If you’re up for trying your hand at aging and are lucky enough to have access to a cryovac, he recommends packing the meat in an airtight seal until it hits at least 23 days. On cuts and thickness:

11 Mistakes to Avoid When Grilling Steak, According to Chefs | Food & Wine

11 Mistakes to Avoid When Grilling Steak, According to Chefs
11 Mistakes to Avoid When Grilling Steak, According to Chefs
Choose the right piece of steak. The quality of your final product depends on your starting ingredients.
On aged steak:
On cuts and thickness:
Don’t cook your steaks straight from the fridge.
Don’t use the wrong kind of salt, and when in doubt, oversalt.
Don’t season your steak too soon—yes, that’s a thing.
Make sure it’s super dry before it hits the heat.
Don’t use lighter fluid or charcoal briquettes if you can avoid it.
Don’t start without a super hot grill.
Don’t forget the thermometer—even if you’re a pro.
Chef Prentiss offered these numbers to aim for:
Don’t flip your steak more than once.
Avoid individual steaks, if cooking for a crowd.
Don’t forget to let the steak rest.

Marbling is the intramuscular fat present in high quality beef that gives it a ‘marbled’ appearance. Grain-fed or grain finished beef will have more marbling than a grass-fed beef.” On aged steak: “If you're lucky enough to be able to find a butcher that has dry-aged beef," Prentiss says. " I highly recommend trying anything aged from 15 to 30 days until you become acquainted with the flavor.” Chef Joe Cervantez agrees, specifying that “steaks eat best at 23 to 28 days.” He’s executive chef at Brennan’s of Houston. “ Most steaks from the grocery store are aged 14 days,” he says. If you’re up for trying your hand at aging and are lucky enough to have access to a cryovac, he recommends packing the meat in an airtight seal until it hits at least 23 days. On cuts and thickness:

Complete guide to dry aging beef at home
Complete guide to dry aging beef at home
Click to jump straight to each topic
Overview of Aging Meat
How Does Dry-Aging Work?
How Long Should Beef Be Aged?
What Cuts of Beef Work Best?
Wet Aging vs. Dry Aging
Wet Aging
Dry Aging
How to Dry Age Beef at Home
Perfect Home Setup
Step by Step Guide
How to Cook Dry Aged Beef
Step by Step:
Dry Aging Myths
1) You Can Age an Individual Steak for 7-14 Days in Your Refrigerator
2) Wet Aging = Dry Aging
3) You Can Dry Age in your Home Refrigerator
The Best Infrared Thermometers in 2021
Guide to Steak Thickness: Stop Buying Skinny Steak!

If you wait for 4 – 6 weeks you will begin to see changes to the taste and the beef take on a deeper, beefier flavor. Anything over 6 weeks and you’re going to begin to develop some funky flavors and smell from your beef. Lastly, once you have aged your beef for your desired amount of time, you’ll remove it from the refrigerator. The exterior will be covered in a deep red/brown rind and possibly a little mold. Using a sharp knife, trim off the fat cap and any hard exterior, and then carve your roast into thick steaks. A steak like this would benefit from being at least 1.5” – 2” thick. You can also use special dry-aging bags. Check our step-by-step guide on how to dry-age beef in a bag. How to Cook Dry Aged Beef
This is where all your hard work pays off! When it comes to cooking a nice thick steak, there are several ways to go about doing it, but the steak that has been dry aged to perfection only deserves the best method:

BEST BUTTER AGED STEAK EVER! - ASMR COOKING BEST BUTTER AGED STEAK EVER! – ASMR COOKING
BEST BUTTER AGED STEAK EVER! – ASMR COOKING
12 Dec
You will need these ingredients:
Steps:
Interested in our custom knives, cookware and boards you seen in a video? Visit our shop!
WARNING: BEWARE OF FRAUD SITES. ORIGINAL PRODUCT CAN BE BOUGHT ONLY FROM OUR SHOP!
⚠BEST BUTTER AGED STEAK 🥩 EVER! - ASMR COOKING
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Almazan Kitchen® Original Stainless Steel Knife
Almazan Kitchen® Original Wooden Cutting Board
Our Products
Almazan Kitchen® Original Stainless Steel Knife
Almazan Kitchen® Original Wooden Cutting Board
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Double Grill Pan Steak With Chimichurri Sauce
 Hung up the beef steak and coat it with melted butter (for more visual instructions watch the video)
Leave in a cold dark place for days to age. Cook steak in a classic way with rosemary, 2.5 min until the doneness you want. When almost ready salt it and add red pepper spice. Enjoy! Bon Almazan! Interested in our custom knives, cookware and boards you seen in a video? Visit our shop! WARNING: BEWARE OF FRAUD SITES. ORIGINAL PRODUCT CAN BE BOUGHT ONLY FROM OUR SHOP!

BEST BUTTER AGED STEAK EVER! - ASMR COOKING

BEST BUTTER AGED STEAK EVER! – ASMR COOKING
BEST BUTTER AGED STEAK EVER! – ASMR COOKING
12 Dec
You will need these ingredients:
Steps:
Interested in our custom knives, cookware and boards you seen in a video? Visit our shop!
WARNING: BEWARE OF FRAUD SITES. ORIGINAL PRODUCT CAN BE BOUGHT ONLY FROM OUR SHOP!
⚠BEST BUTTER AGED STEAK 🥩 EVER! - ASMR COOKING
Our Products
Almazan Kitchen® Original Stainless Steel Knife
Almazan Kitchen® Original Wooden Cutting Board
Our Products
Almazan Kitchen® Original Stainless Steel Knife
Almazan Kitchen® Original Wooden Cutting Board
Newer BEST GIANT PAELLA – ASMR COOKING AT ABANDONED FACTORY
Related Posts
11 May
Hottest Steak Sandwich! – 2 Million Scoville
27 Apr
ULTIMATE SUGAR STEAK! – HOW TO GLAZE A STEAK
16 Apr
Double Grill Pan Steak With Chimichurri Sauce

Hung up the beef steak and coat it with melted butter (for more visual instructions watch the video)
Leave in a cold dark place for days to age. Cook steak in a classic way with rosemary, 2.5 min until the doneness you want. When almost ready salt it and add red pepper spice. Enjoy! Bon Almazan! Interested in our custom knives, cookware and boards you seen in a video? Visit our shop! WARNING: BEWARE OF FRAUD SITES. ORIGINAL PRODUCT CAN BE BOUGHT ONLY FROM OUR SHOP!

The perfect dry-aged steak Preparation | Dry Ager Magazine The perfect dry-aged steak
The perfect dry-aged steak
1. Step: Air conditioning
2. Step: The right spice
3. Step: Dry plucking
4. Step: It’s getting hot
5. Step: The perfect cooking place
Important helpers
 4. Step: It’s getting hot
To emphasize the unmistakable roast tint of a good dry-aged steak, it should be strictly fried. This creates the crispy brown outer skin, which not least from the sugar in the meat receives a fine caramel-like note. The pan is first heated, then the fat follows. If it has reached the right heat, the dry-aged steak may be added. 60-90 seconds per side are sufficient to produce the said flavor components. The pan is particularly important here, which is why DRY AGER has developed a pan especially for steaks: The Steak Pan. 5.

4. Step: It’s getting hot
To emphasize the unmistakable roast tint of a good dry-aged steak, it should be strictly fried. This creates the crispy brown outer skin, which not least from the sugar in the meat receives a fine caramel-like note. The pan is first heated, then the fat follows. If it has reached the right heat, the dry-aged steak may be added. 60-90 seconds per side are sufficient to produce the said flavor components. The pan is particularly important here, which is why DRY AGER has developed a pan especially for steaks: The Steak Pan. 5.

Aging Meat: The Difference Between Dry-Aged And Wet-Aged Beef | SL Aging Meat: The Difference Between Dry-Aged And Wet-Aged Beef
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Aging Meat: The Difference Between Dry-Aged And Wet-Aged Beef
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Pros and Cons of Aging Meat Methods
How Dry-Aging Works
Pros and Cons of Dry-Aging
Best Cuts for Dry-Aging
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How Wet-Aging Works
Pros and Cons of Wet-Aging
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Best Cuts for Wet-Aging
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 Aging your beef makes it incredibly tender and flavorful, no matter which method you employ. The flavor difference between an aged steak and a regular steak cannot be mistaken, and everyone can appreciate a well-aged steak. These days, you’re much more likely to enjoy a wet-aged steak than a dry-aged. How Dry-Aging Works
Dry-aging refers to hanging large cuts of beef in temperatures just above freezing for weeks. In this time, moisture from the meat will evaporate, causing the meat to shrink and the flavors to condense. These days, instead of hanging the beef, chefs use dedicated refrigerators and place the meat directly onto the racks. The intense flavors of dry-aging do not appeal to everyone; some people still prefer the flavor of steak straight to the grill. Because the meat will shrink, you do NOT want to dry-age a single cut of meat. Instead, you want to use a larger whole muscle.

Aging your beef makes it incredibly tender and flavorful, no matter which method you employ. The flavor difference between an aged steak and a regular steak cannot be mistaken, and everyone can appreciate a well-aged steak. These days, you’re much more likely to enjoy a wet-aged steak than a dry-aged. How Dry-Aging Works
Dry-aging refers to hanging large cuts of beef in temperatures just above freezing for weeks. In this time, moisture from the meat will evaporate, causing the meat to shrink and the flavors to condense. These days, instead of hanging the beef, chefs use dedicated refrigerators and place the meat directly onto the racks. The intense flavors of dry-aging do not appeal to everyone; some people still prefer the flavor of steak straight to the grill. Because the meat will shrink, you do NOT want to dry-age a single cut of meat. Instead, you want to use a larger whole muscle.

Winn Dixie, the former "Beef People" | ChefTalk Winn Dixie, the former "Beef People"
Winn Dixie, the former "Beef People"
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thetincook
soopersaucer
thetincook
chefbillyb
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chefbuba said:
chefedb
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 The ribs were very meaty, prime grade marbling, and the taste of the finished product, unbelievable. May 3, 2011
#7
soopersaucer
9
10
Joined Apr 23, 2011
Malachi
What you can do on the home level to enjoy your steak is to age it more. Some meats as with steaks in particular will benefit by aging , this will build more flavor, dry the steak of excess water and will make it more tender. These are
all resons that steaks are aged in the first place. What you can do with your strip steak is let it air out for atleast three or four days in the fridge uncovered 12 hours at a time then loosely cover it for 12 hours . Repeat this for three or four days. You will notice the steaks drying out and concentrating its potential flavor. Which means less water and more fat ratio. You will notice also It will begin to get dry and crusty or eventualy a little slime or funkier both are ok. The dry and slimey factors will be determined by the
humidity level of you fridge.

Winn Dixie, the former "Beef People" | ChefTalk

Winn Dixie, the former "Beef People"
Winn Dixie, the former "Beef People"
malachi
foodpump
eastshores
chefedb
maryb
chefbuba
soopersaucer
Iceman
thetincook
soopersaucer
thetincook
chefbillyb
chefbuba
chefbillyb
chefbuba said:
chefedb
soopersaucer
fl italian
koukouvagia
chefbillyb
FL Italian said:
sjdthepcmd
Popular Threads
What did you have for dinner?
Breakfast, Lunch, Dinner, Supper -- what are you cooking?
Guess The Dish...
What are you listening to these days?
Make A Sentence From Five (5) Letters
Latest posts

The ribs were very meaty, prime grade marbling, and the taste of the finished product, unbelievable. May 3, 2011
#7
soopersaucer
9
10
Joined Apr 23, 2011
Malachi
What you can do on the home level to enjoy your steak is to age it more. Some meats as with steaks in particular will benefit by aging , this will build more flavor, dry the steak of excess water and will make it more tender. These are
all resons that steaks are aged in the first place. What you can do with your strip steak is let it air out for atleast three or four days in the fridge uncovered 12 hours at a time then loosely cover it for 12 hours . Repeat this for three or four days. You will notice the steaks drying out and concentrating its potential flavor. Which means less water and more fat ratio. You will notice also It will begin to get dry and crusty or eventualy a little slime or funkier both are ok. The dry and slimey factors will be determined by the
humidity level of you fridge.

How to Dry Age Beef How to Dry Age Beef
How to Dry Age Beef
With careful attention and patience, it's possible to dry age beef at home, for steaks with unparalleled flavor and tenderness.
The Purpose of Aging
How does aging work?
But is aged meat really better than fresh meat?
Okay, I'm sold. Why would I possibly want to do it at home when I can order it online or from my butcher?
Selecting Meat to Age
What cut of meat should I buy for aging?
What's the minimum size I'll need to buy for proper aging? Can I age an individual steak?
So, of the larger cuts of meat, what should I look for?
What Causes Flavor Change?
So why does meat that's being aged stop losing moisture after the first few weeks?
Aging Setup
What sort of setup do I really need for aging steak at home? How simple is it?
Timing
Okay, I'm nearly convinced. How long should I be aging my meat for?
I've Got Some More Questions!
What about wet-aging? What is it, and does it work?
What about those fancy "dry-aging bags" I've been reading so much about?
Quick and Dirty
Okay, just give me the tl;dr version. How do I age my steak?
Further Reading
Get The Recipes:
 Nope, unfortunately, you can't age individual steaks. ( See here for more details as to why not .) You can wrap them in cheesecloth or paper towels, set them on a rack, and leave them in the fridge for about a week, but during that time, no detectable level of texture or flavor changes will take place. Try to age them even longer, and (assuming they don't start rotting)*, here's what you get: Forty-five-day individually dry-aged rib steak. *In my experience, this can happen when the cheesecloth or paper towel holds moisture against the meat and you don't have enough ventilation. The meat is so dried out as to be completely inedible. After trimming away the desiccated and slightly moldy bits (perfectly normal for dry-aged meat), I was left with a sliver of meat about a half centimeter thick. It was impossible to cook to anything lower than well-done, making my effective yield a big fat zero. The simple truth is that in order to dry-age, you need larger cuts of meat, and you need to age them in open air.

How to Dry Age Beef

How to Dry Age Beef
How to Dry Age Beef
With careful attention and patience, it's possible to dry age beef at home, for steaks with unparalleled flavor and tenderness.
The Purpose of Aging
How does aging work?
But is aged meat really better than fresh meat?
Okay, I'm sold. Why would I possibly want to do it at home when I can order it online or from my butcher?
Selecting Meat to Age
What cut of meat should I buy for aging?
What's the minimum size I'll need to buy for proper aging? Can I age an individual steak?
So, of the larger cuts of meat, what should I look for?
What Causes Flavor Change?
So why does meat that's being aged stop losing moisture after the first few weeks?
Aging Setup
What sort of setup do I really need for aging steak at home? How simple is it?
Timing
Okay, I'm nearly convinced. How long should I be aging my meat for?
I've Got Some More Questions!
What about wet-aging? What is it, and does it work?
What about those fancy "dry-aging bags" I've been reading so much about?
Quick and Dirty
Okay, just give me the tl;dr version. How do I age my steak?
Further Reading
Get The Recipes:

Nope, unfortunately, you can't age individual steaks. ( See here for more details as to why not .) You can wrap them in cheesecloth or paper towels, set them on a rack, and leave them in the fridge for about a week, but during that time, no detectable level of texture or flavor changes will take place. Try to age them even longer, and (assuming they don't start rotting)*, here's what you get: Forty-five-day individually dry-aged rib steak. *In my experience, this can happen when the cheesecloth or paper towel holds moisture against the meat and you don't have enough ventilation. The meat is so dried out as to be completely inedible. After trimming away the desiccated and slightly moldy bits (perfectly normal for dry-aged meat), I was left with a sliver of meat about a half centimeter thick. It was impossible to cook to anything lower than well-done, making my effective yield a big fat zero. The simple truth is that in order to dry-age, you need larger cuts of meat, and you need to age them in open air.

How To Cook Steak Sous Vide | Sansaire How To Cook Steak Sous Vide
How To Cook Steak Sous Vide
Basic Sous Vide Steak Recipe
The challenge of medium rare
The dreaded “gray bands” of traditionally cooked steak
How to choose the cooking temperature for sous vide steak
How to determine the minimum cooking time for sous vide steak
Sous Vide Cooking Time for Core Temperature
Faux-aging: How to turn cheap a cut into a $60 restaurant steak
Recipe: Faux Dry Aged Steak Marinade (inspired by Modernist Cuisine at Home)
How to sear steak after cooking sous vide
Further Reading
 With sous vide cooking, precise timing is no longer a consideration. *You can leave a tender steak (strip steak, fillet, flank, etc.) in the bath for up to 4 hours without any noticeable loss of quality. Longer than that, however, and “tenderness” will begin to give way to “mushiness”. While the steak can’t overcook with respect to doneness, it can cook for too long. Faux-aging: How to turn cheap a cut into a $60 restaurant steak
The world’s best steakhouses improve the flavor of their beef by dry aging it for 2-4 weeks or longer. The dry aging process removes water from the meat, which concentrates its natural flavor. In addition, enzymatic reactions break down the fats and proteins into sugars and amino acids, including glutamic acid, which is responsible for the “umami” flavor that is so prized in a great piece of beef. If you don’t want to hang a primal cut of beef in your refrigerator for a month, there’s a faster way to simulate the same flavors you find in dry aged beef.

How To Cook Steak Sous Vide | Sansaire

With sous vide cooking, precise timing is no longer a consideration. *You can leave a tender steak (strip steak, fillet, flank, etc.) in the bath for up to 4 hours without any noticeable loss of quality. Longer than that, however, and “tenderness” will begin to give way to “mushiness”. While the steak can’t overcook with respect to doneness, it can cook for too long. Faux-aging: How to turn cheap a cut into a $60 restaurant steak
The world’s best steakhouses improve the flavor of their beef by dry aging it for 2-4 weeks or longer. The dry aging process removes water from the meat, which concentrates its natural flavor. In addition, enzymatic reactions break down the fats and proteins into sugars and amino acids, including glutamic acid, which is responsible for the “umami” flavor that is so prized in a great piece of beef. If you don’t want to hang a primal cut of beef in your refrigerator for a month, there’s a faster way to simulate the same flavors you find in dry aged beef.

How to Dry-Age Beef at Home - Barbecuebible.com Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
Beef
Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
Misconceptions About Dry Aging
What You Need to Dry-Age Beef
How to Dry-Age Beef at Home
Try these fabulous steak recipes on our site:
Also on Barbecue! Bible
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 While this method dehydrates steaks (which can heighten flavor intensity), it does not properly age them. Beef needs to be aged for at least 14 days for enzymes to properly tenderize fibers, and needs to be aged for at least 21 days for complex flavors to develop. One week in a fridge—cheesecloth or no cheesecloth—won’t make that happen. Grilled Eggs with Prosciutto and Parmesan
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Instead, dry-aging takes dedicated equipment, time, and large, primal cuts. What You Need to Dry-Age Beef
If you want to dry-age beef at home, you’ll need to start out with a large cut of top-grade, USDA Prime beef. Dry-aging needs to be done before a roast is cut into individual steaks, so go with something like a large rib roast, three ribs minimum. Also, be sure to buy a cut that still has a thick cap of fat on its exterior. This way, that side will only lose fat when you trim the exterior at the end of the aging process. You’ll then need the following equipment: a dedicated refrigerator, a small fan, a tray, and a wire cooking rack.

Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
Beef
Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
Misconceptions About Dry Aging
What You Need to Dry-Age Beef
How to Dry-Age Beef at Home
Try these fabulous steak recipes on our site:
Also on Barbecue! Bible
How to Cure and Smoke Bacon at Home
BBQ University 2021 Menus
Barbecue Trends 2021
Enter the Conquer the Winter Blues …
Grilling and Barbecue Trends 2020
How I Won a Virtual Barbecue Competition
Sir Porkalot’s Crown Rack of Ribs- …
8 Juicy, Flavorful Grilled Chicken …

While this method dehydrates steaks (which can heighten flavor intensity), it does not properly age them. Beef needs to be aged for at least 14 days for enzymes to properly tenderize fibers, and needs to be aged for at least 21 days for complex flavors to develop. One week in a fridge—cheesecloth or no cheesecloth—won’t make that happen. Grilled Eggs with Prosciutto and Parmesan
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Instead, dry-aging takes dedicated equipment, time, and large, primal cuts. What You Need to Dry-Age Beef
If you want to dry-age beef at home, you’ll need to start out with a large cut of top-grade, USDA Prime beef. Dry-aging needs to be done before a roast is cut into individual steaks, so go with something like a large rib roast, three ribs minimum. Also, be sure to buy a cut that still has a thick cap of fat on its exterior. This way, that side will only lose fat when you trim the exterior at the end of the aging process. You’ll then need the following equipment: a dedicated refrigerator, a small fan, a tray, and a wire cooking rack.

How to Dry-Age Beef at Home - Barbecuebible.com Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
Beef
Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
Misconceptions About Dry Aging
What You Need to Dry-Age Beef
How to Dry-Age Beef at Home
Learn more: What Is Dry-Aged Beef?
Try these fabulous steak recipes on our site:
Also on Barbecue! Bible
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 While this method dehydrates steaks (which can heighten flavor intensity), it does not properly age them. Beef needs to be aged for at least 14 days for enzymes to properly tenderize fibers, and needs to be aged for at least 21 days for complex flavors to develop. One week in a fridge—cheesecloth or no cheesecloth—won’t make that happen. Grilled Eggs with Prosciutto and Parmesan
Report this Ad
Instead, dry-aging takes dedicated equipment, time, and large, primal cuts. What You Need to Dry-Age Beef
If you want to dry-age beef at home, you’ll need to start out with a large cut of top-grade, USDA Prime beef. Dry-aging needs to be done before a roast is cut into individual steaks, so go with something like a large rib roast, three ribs minimum. Also, be sure to buy a cut that still has a thick cap of fat on its exterior. This way, that side will only lose fat when you trim the exterior at the end of the aging process. You’ll then need the following equipment: a dedicated refrigerator, a small fan, a tray, and a wire cooking rack.

How To Dry Age Steak At Home | Rachael Ray Show Save Money By Dry Aging Your Own Steaks At Home In 2 Easy Steps
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What does dry aging meat do?
How do I dry age steak at home?
STEP 1: WRAP
STEP 2: STORE
STEP 3: COOK + ENJOY
 The major reason why dry-aged steak is so pricey is because of the time it takes to complete the process — another reason being the more intense taste. "It loses moisture, which means that it concentrates the meat flavor," the chef says. " Also, the natural enzymes in the meat break down the tissue, so it's that much more tender." Sara demonstrates this with a supermarket rib-eye steak, which isn't necessarily cheap, but it will cost less than going out for a steak dinner. How do I dry age steak at home? STEP 1: WRAP
Begin by wrapping the meat in cheesecloth, which "allows enough air in that the steak will dry out, but not dry out so much that it gets crusty and dry and you have to cut off parts," according to Sara. STEP 2: STORE
Put it on a wire rack so air can circulate, place it in the back of your refrigerator in the coolest part and let it sit for a few days. "Four days is really the ideal situation, is what you're looking for," the chef says.

How To Dry Age Steak At Home | Rachael Ray Show

The major reason why dry-aged steak is so pricey is because of the time it takes to complete the process — another reason being the more intense taste. "It loses moisture, which means that it concentrates the meat flavor," the chef says. " Also, the natural enzymes in the meat break down the tissue, so it's that much more tender." Sara demonstrates this with a supermarket rib-eye steak, which isn't necessarily cheap, but it will cost less than going out for a steak dinner. How do I dry age steak at home? STEP 1: WRAP
Begin by wrapping the meat in cheesecloth, which "allows enough air in that the steak will dry out, but not dry out so much that it gets crusty and dry and you have to cut off parts," according to Sara. STEP 2: STORE
Put it on a wire rack so air can circulate, place it in the back of your refrigerator in the coolest part and let it sit for a few days. "Four days is really the ideal situation, is what you're looking for," the chef says.

Dry-Aged Beef: Your Complete Guide | Art of Manliness A Guide to Dry-Aged Beef
A Guide to Dry-Aged Beef
What Is Dry-Aged Beef?
Why Is Dry-Aged Beef More Expensive?
Can I Dry-Age Beef at Home?
Listen to my podcast with Pat for a primer on all things meat:
 You can find steaks that have been dry-aged from 7 to even up to 120 days. The most common timeframe for a steak to be dry-aged is 30 days. The meat doesn’t spoil during this time, because you age it in conditions that tightly control the levels of moisture and bacteria. During the dry-aging process, moisture is drawn out of the meat. This causes the beef flavor to become even beefier and more flavorful. What’s more, the aging process causes the beef’s natural enzymes to break down the connective tissue in the meat, making it more tender. A crust of fungus which grows on the outside of the meat while it ages furthers this tenderization process, while adding a nice, corn-like flavor to your beef (you scrape this fungal crust off before cooking). Dry-aging is basically a controlled decomposition of the meat, which sounds kind of gross, but results in a meat that is 1) more flavorful and 2) more tender. The longer a piece of beef has been dry-aged, the more flavorful and tender it will be. In his book Meat, celebrity butcher and former podcast guest Pat LaFrieda gives a nice explanation of how the flavor and tenderness of a steak changes depending on how long it’s been dry-aged, which I’ve condensed and summarized below:

Dry-Aged Beef: Your Complete Guide | Art of Manliness

A Guide to Dry-Aged Beef
A Guide to Dry-Aged Beef
What Is Dry-Aged Beef?
Why Is Dry-Aged Beef More Expensive?
Can I Dry-Age Beef at Home?
Listen to my podcast with Pat for a primer on all things meat:

You can find steaks that have been dry-aged from 7 to even up to 120 days. The most common timeframe for a steak to be dry-aged is 30 days. The meat doesn’t spoil during this time, because you age it in conditions that tightly control the levels of moisture and bacteria. During the dry-aging process, moisture is drawn out of the meat. This causes the beef flavor to become even beefier and more flavorful. What’s more, the aging process causes the beef’s natural enzymes to break down the connective tissue in the meat, making it more tender. A crust of fungus which grows on the outside of the meat while it ages furthers this tenderization process, while adding a nice, corn-like flavor to your beef (you scrape this fungal crust off before cooking). Dry-aging is basically a controlled decomposition of the meat, which sounds kind of gross, but results in a meat that is 1) more flavorful and 2) more tender. The longer a piece of beef has been dry-aged, the more flavorful and tender it will be. In his book Meat, celebrity butcher and former podcast guest Pat LaFrieda gives a nice explanation of how the flavor and tenderness of a steak changes depending on how long it’s been dry-aged, which I’ve condensed and summarized below:

How to Dry Age Beef How to Dry Age Beef
How to Dry Age Beef
With careful attention and patience, it's possible to dry age beef at home, for steaks with unparalleled flavor and tenderness.
The Purpose of Aging
How does aging work?
But is aged meat really better than fresh meat?
Okay, I'm sold. Why would I possibly want to do it at home when I can order it online or from my butcher?
Selecting Meat to Age
What cut of meat should I buy for aging?
What's the minimum size I'll need to buy for proper aging? Can I age an individual steak?
So, of the larger cuts of meat, what should I look for?
What Causes Flavor Change?
So why does meat that's being aged stop losing moisture after the first few weeks?
Aging Setup
What sort of setup do I really need for aging steak at home? How simple is it?
Timing
Okay, I'm nearly convinced. How long should I be aging my meat for?
I've Got Some More Questions!
What about wet-aging? What is it, and does it work?
What about those fancy "dry-aging bags" I've been reading so much about?
Quick and Dirty
Okay, just give me the tl;dr version. How do I age my steak?
Further Reading
Get The Recipes:
 The easiest to find whole (and my personal favorite) is the rib steak, which is what you get when you cut a prime rib between the bone into individual steaks. What's the minimum size I'll need to buy for proper aging? Can I age an individual steak? Individually "aged" steak on the left; fresh steak on the right. Nope, unfortunately, you can't age individual steaks. ( See here for more details as to why not .) You can wrap them in cheesecloth or paper towels, set them on a rack, and leave them in the fridge for about a week, but during that time, no detectable level of texture or flavor changes will take place. Try to age them even longer, and (assuming they don't start rotting)*, here's what you get: Forty-five-day individually dry-aged rib steak.

How to Dry Age Beef

The easiest to find whole (and my personal favorite) is the rib steak, which is what you get when you cut a prime rib between the bone into individual steaks. What's the minimum size I'll need to buy for proper aging? Can I age an individual steak? Individually "aged" steak on the left; fresh steak on the right. Nope, unfortunately, you can't age individual steaks. ( See here for more details as to why not .) You can wrap them in cheesecloth or paper towels, set them on a rack, and leave them in the fridge for about a week, but during that time, no detectable level of texture or flavor changes will take place. Try to age them even longer, and (assuming they don't start rotting)*, here's what you get: Forty-five-day individually dry-aged rib steak.

Aging Meat: The Difference Between Dry-Aged And Wet-Aged Beef | SL Aging Meat: The Difference Between Dry-Aged And Wet-Aged Beef
Cooking
Aging Meat: The Difference Between Dry-Aged And Wet-Aged Beef
Click Here To See The Comments
Pros and Cons of Aging Meat Methods
How Dry-Aging Works
Pros and Cons of Dry-Aging
Best Cuts for Dry-Aging
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How Wet-Aging Works
Pros and Cons of Wet-Aging
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Best Cuts for Wet-Aging
What’s your preference for aging meat? Tell us why in the comments section!
Up Next:
 True dry-age flavor comes out in about 30 days, but you can continue to age the meat for 60+ days. The “dry-age flavor” refers to the growth of safe mold and bacteria in the meat. Pros and Cons of Dry-Aging
Pros of Dry-Aged Beef: Tender, flavorful (if you like that flavor)
Cons of Dry-Aged Beef: Time needed, meat shrinkage, loss of product, expensive
Best Cuts for Dry-Aging
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Porterhouse
Bone-in Ribeye
Bone-in Strip Steak
How Wet-Aging Works
Wet-aging is much more common than dry-aging these days and much more accessible to the at-home cook. The process of wet-aging includes vacuum-sealing meat in a plastic bag and allowing it to age in the refrigerator for 4-14 days. The flavor produced by wet-aging is much more universally enjoyed, with the tenderness that both types of aging bring with them. One of the biggest benefits of wet-aging is that there is no moisture lost from the meat. It retains its juiciness and also minimizes waste when you trim the meat. If you choose to wet-age at home, be sure you know exactly when the animal was killed and packaged.

True dry-age flavor comes out in about 30 days, but you can continue to age the meat for 60+ days. The “dry-age flavor” refers to the growth of safe mold and bacteria in the meat. Pros and Cons of Dry-Aging
Pros of Dry-Aged Beef: Tender, flavorful (if you like that flavor)
Cons of Dry-Aged Beef: Time needed, meat shrinkage, loss of product, expensive
Best Cuts for Dry-Aging
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kvicken71
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Porterhouse
Bone-in Ribeye
Bone-in Strip Steak
How Wet-Aging Works
Wet-aging is much more common than dry-aging these days and much more accessible to the at-home cook. The process of wet-aging includes vacuum-sealing meat in a plastic bag and allowing it to age in the refrigerator for 4-14 days. The flavor produced by wet-aging is much more universally enjoyed, with the tenderness that both types of aging bring with them. One of the biggest benefits of wet-aging is that there is no moisture lost from the meat. It retains its juiciness and also minimizes waste when you trim the meat. If you choose to wet-age at home, be sure you know exactly when the animal was killed and packaged.

3 Ways to Cook Dry Aged Steak - wikiHow How to Cook Dry Aged Steak
How to Cook Dry Aged Steak
Ingredients
For One Serving of Either Method
Cast Iron Skillet
Method 1
of 3:
Searing Your Steak Using a Cast Iron Skillet
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Method 2
of 3:
Grilling Your Steak
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Method 3
of 3:
Choosing the Perfect Steak
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Community Q&A
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Things You'll Need
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6
Sear the fatty edge of the steak for 30 seconds. This should be the edge opposite of the bone. Use tongs to hold the steak upright and let the fat sear for about 30 seconds. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/2\/29\/Cook-Dry-Aged-Steak-Step-7-Version-2.jpg\/v4-460px-Cook-Dry-Aged-Steak-Step-7-Version-2.jpg","bigUrl":"\/images\/thumb\/2\/29\/Cook-Dry-Aged-Steak-Step-7-Version-2.jpg\/aid9581916-v4-728px-Cook-Dry-Aged-Steak-Step-7-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"

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Place the skillet into the oven for 8 minutes. Turn the steak back to the side you seared first, then carefully transfer the skillet into the oven. This will allow the steak to finish cooking to about medium-rare. Remember, the skillet and oven are both very hot, so use an oven mitt when you're transferring the pan. If you want to check the temperature with a meat thermometer, your steak should be about 130–135 °F (54–57 °C) for a medium-rare when you take it out of the oven. The steak will continue to heat up after you remove it from the oven.

3 Ways to Cook Dry Aged Steak - wikiHow

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6
Sear the fatty edge of the steak for 30 seconds. This should be the edge opposite of the bone. Use tongs to hold the steak upright and let the fat sear for about 30 seconds. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/2\/29\/Cook-Dry-Aged-Steak-Step-7-Version-2.jpg\/v4-460px-Cook-Dry-Aged-Steak-Step-7-Version-2.jpg","bigUrl":"\/images\/thumb\/2\/29\/Cook-Dry-Aged-Steak-Step-7-Version-2.jpg\/aid9581916-v4-728px-Cook-Dry-Aged-Steak-Step-7-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"

License: Creative Commons<\/a>
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7
Place the skillet into the oven for 8 minutes. Turn the steak back to the side you seared first, then carefully transfer the skillet into the oven. This will allow the steak to finish cooking to about medium-rare. Remember, the skillet and oven are both very hot, so use an oven mitt when you're transferring the pan. If you want to check the temperature with a meat thermometer, your steak should be about 130–135 °F (54–57 °C) for a medium-rare when you take it out of the oven. The steak will continue to heat up after you remove it from the oven.

The perfect dry-aged steak Preparation | Dry Ager Magazine The perfect dry-aged steak
The perfect dry-aged steak
1. Step: Air conditioning
2. Step: The right spice
3. Step: Dry plucking
4. Step: It’s getting hot
5. Step: The perfect cooking place
Important helpers
 Air conditioning
Directly from the refrigerator into the pan, the dry-aged steak is death. Because of the strong heat change, proteins and water are released at once. The result is a gray, dry edge. Before the dry-ate steak bounces into the pan, it should be sufficient time to unfold at room temperature (30-60 minutes). 2. Step: The right spice
Before marinating or salting afterwards? A good dry-aged steak does not need much. On the contrary, marinades can rather cover the taste of the meat. Salt needs a perfect steak but absolutely and here is the time to decide.

Air conditioning
Directly from the refrigerator into the pan, the dry-aged steak is death. Because of the strong heat change, proteins and water are released at once. The result is a gray, dry edge. Before the dry-ate steak bounces into the pan, it should be sufficient time to unfold at room temperature (30-60 minutes). 2. Step: The right spice
Before marinating or salting afterwards? A good dry-aged steak does not need much. On the contrary, marinades can rather cover the taste of the meat. Salt needs a perfect steak but absolutely and here is the time to decide.

 Dry Aged Ribeye
Dry Aged Ribeye
What’s So Great About Dry-Aged Meat?
How To Cook our House-Made Dry-Aged Ribeyes
 The tenderness primarily comes from enzymatic action and the breakdown of the collagen in the meat while the concentrated, complex flavors derive both through evaporation of some of the liquid in the meat as well as the work the enzymes do to break down proteins, fats, and carbohydrates into all sorts of tasty compounds, including glutamate, which is what gives rise to that wonderful umami flavor. How To Cook our House-Made Dry-Aged Ribeyes
Because these steaks are naturally lost moisture during the aging process, take great care not to overcook them. Leave your marinades on the shelf as simple seasoning and cooking to no more than medium rare will ensure you get the most out of your dry-aged steak. Our butchers will trim your dry-aged ribeye before packaging, but give it a once-over when you get it home. You still may have to trim a bit off a couple of places. Just make very thin slices with a sharp knife until you see white fat and cherry red meat. Brush the meat with a thin coating of neutral oil, preferably one with a high smoke point such as grapeseed or avocado oil. This helps ensure an even sear and also allows your salt and pepper to adhere to an otherwise dry surface. Make sure to season right before cooking, give both sides and the edges of the meat a good sear, and finish in a 350F oven for until the internal temperature reaches 122F. Depending on the temperature of the meat when you start cooking, you may not have to put it in the oven at all. Either way, tent with foil after cooking and let rest for 10-15 minutes before slicing and serving.

Dry Aged Ribeye
Dry Aged Ribeye
What’s So Great About Dry-Aged Meat?
How To Cook our House-Made Dry-Aged Ribeyes

Otto’s Guide to Dry-Aging Beef at Home - Otto Wilde Grillers
 Use a flexible knife to generously trim off the dried outer parts and the fats. Then, cut the meat into steaks and fire up the grill. Trim off the dried outer parts and fat of the dry-aged steak. You don’t want to waste all this effort to dry-age steak at home by preparing the steak wrong. With the Otto Grill, you can create a perfectly browned and crispy outside while the inside stays beautifully tender and pink. Just follow Otto’s guide on how to grill the perfect steak if you need to brush up on your technique (or just want a few extra tips). How to prepare dry-aged steak
When preparing a cut for dry-aging beef at home, hygiene is extremely important. Any bacteria that touches your tender beef will have the perfect environment to breed on your steak for the weeks to come. Make sure to wear latex gloves and disinfect all working surfaces as well as the dry-aging fridge. Don’t let the meat dry out in preparation for dry-aging – just wrap it loosely in a cheese cloth or a similar permeable material to allow for moisture to escape.

Use a flexible knife to generously trim off the dried outer parts and the fats. Then, cut the meat into steaks and fire up the grill. Trim off the dried outer parts and fat of the dry-aged steak. You don’t want to waste all this effort to dry-age steak at home by preparing the steak wrong. With the Otto Grill, you can create a perfectly browned and crispy outside while the inside stays beautifully tender and pink. Just follow Otto’s guide on how to grill the perfect steak if you need to brush up on your technique (or just want a few extra tips). How to prepare dry-aged steak
When preparing a cut for dry-aging beef at home, hygiene is extremely important. Any bacteria that touches your tender beef will have the perfect environment to breed on your steak for the weeks to come. Make sure to wear latex gloves and disinfect all working surfaces as well as the dry-aging fridge. Don’t let the meat dry out in preparation for dry-aging – just wrap it loosely in a cheese cloth or a similar permeable material to allow for moisture to escape.

Your Guide to Dry-Aged Beef | Taste of Home Your Guide to Dry-Aged Beef
Your Guide to Dry-Aged Beef
What is dry-aged beef? Why is dry-aged steak so expensive? Here's what you need to know.
What Is Dry-Aged Beef?
Dry-Aged Beef vs. Regular Beef
Can You Make Dry-Aged Beef at Home?
Find More Steakhouse-Worthy Dinner Ideas
Garlic-Butter Steak
Popular Videos
Lindsay D. Mattison
 This mold is an indicator that the beef is aging safely, but don’t worry; the outer layer is removed long before the steak makes its way to your plate! After two weeks, you’ll start to notice a textural difference in the steak. Age it for longer than 21 days, and the flavor will start to change, too. A 30-day aged steak has a very beefy flavor with a hint of buttered popcorn. If you continue to age it for more than 45 days, it will start to take on a funky, blue cheese-like edge. Keep going for 60, 90 or 120 days and the flavors will intensify. It can become so tender that you barely need a knife to get through it. Do dry-aged steaks really taste better? Here’s our opinion on that.

Your Guide to Dry-Aged Beef | Taste of Home

Your Guide to Dry-Aged Beef
Your Guide to Dry-Aged Beef
What is dry-aged beef? Why is dry-aged steak so expensive? Here's what you need to know.
What Is Dry-Aged Beef?
Dry-Aged Beef vs. Regular Beef
Can You Make Dry-Aged Beef at Home?
Find More Steakhouse-Worthy Dinner Ideas
Garlic-Butter Steak
Popular Videos
Lindsay D. Mattison

This mold is an indicator that the beef is aging safely, but don’t worry; the outer layer is removed long before the steak makes its way to your plate! After two weeks, you’ll start to notice a textural difference in the steak. Age it for longer than 21 days, and the flavor will start to change, too. A 30-day aged steak has a very beefy flavor with a hint of buttered popcorn. If you continue to age it for more than 45 days, it will start to take on a funky, blue cheese-like edge. Keep going for 60, 90 or 120 days and the flavors will intensify. It can become so tender that you barely need a knife to get through it. Do dry-aged steaks really taste better? Here’s our opinion on that.

The perfect dry-aged steak Preparation | Dry Ager Magazine The perfect dry-aged steak
The perfect dry-aged steak
1. Step: Air conditioning
2. Step: The right spice
3. Step: Dry plucking
4. Step: It’s getting hot
5. Step: The perfect cooking place
Important helpers
 3. Step: Dry plucking
The dry-aged steak should always dry in the pan. Because the water on the surface evaporates first and prevents the formation of roast aromas. Simply dab the excess moisture with a cookie from the meat. 4. Step: It’s getting hot
To emphasize the unmistakable roast tint of a good dry-aged steak, it should be strictly fried. This creates the crispy brown outer skin, which not least from the sugar in the meat receives a fine caramel-like note. The pan is first heated, then the fat follows.

3. Step: Dry plucking
The dry-aged steak should always dry in the pan. Because the water on the surface evaporates first and prevents the formation of roast aromas. Simply dab the excess moisture with a cookie from the meat. 4. Step: It’s getting hot
To emphasize the unmistakable roast tint of a good dry-aged steak, it should be strictly fried. This creates the crispy brown outer skin, which not least from the sugar in the meat receives a fine caramel-like note. The pan is first heated, then the fat follows.

How To Cook a Rib-Eye Steak | Rachael Ray Show How To Cook a Rib-Eye Steak
How To Cook a Rib-Eye Steak
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HOW TO PURCHASE YOUR RIB-EYE
Should I Buy Dry-Aged Steaks?
HOW TO COOK RIB-EYE STEAK
1) TAKE STEAK OUT OF FRIDGE 30 MINUTES BEFORE COOKING
2) PREHEAT YOUR OVEN TO 350°F (IF YOU WILL BE FINISHING STEAKS IN OVEN - SKIP IF NOT)
3) PAT STEAKS DRY
4) SEAR IN CAST-IRON SKILLET
5) ADD BUTTER FOR ADDITIONAL FLAVOR (OPTIONAL)
6) FINISH COOKING YOUR STEAKS ON THE STOVETOP OR IN THE OVEN
IF ON STOVETOP…
IF IN THE OVEN…
 Dry-aging beef "concentrates the meat flavor," says chef Sara Moulton. " Also, the natural enzymes in the meat break down the tissue, so it's that much more tender." While you can buy your prime rib dry-aged, you’ll be paying a pretty penny — so consider dry-aging your beef at home with two easy steps instead. HOW TO COOK RIB-EYE STEAK
1) TAKE STEAK OUT OF FRIDGE 30 MINUTES BEFORE COOKING
Before you take your steak out of the fridge to cook, you should actually let it sit at room temperature for 30 minutes before cooking. This will help your steak reach an evenly distributed temperature from edge to center, and will allow for more even cooking when on the skillet. 2) PREHEAT YOUR OVEN TO 350°F (IF YOU WILL BE FINISHING STEAKS IN OVEN - SKIP IF NOT)
3) PAT STEAKS DRY
Before placing the steaks on the skillet, pat the steak dry with paper towels and season with salt and pepper. Removing extra moisture helps the steak brown better, which equals more flavor. 4) SEAR IN CAST-IRON SKILLET
Make sure you preheat the skillet over medium-high heat to get it hot. Add a bit of olive oil to prevent your steak from sticking to the skillet, then place your steak it to get cooking. Cook on one side for about 5 minutes, until your steak is browned and caramelized on the bottom.

How To Cook a Rib-Eye Steak | Rachael Ray Show

Dry-aging beef "concentrates the meat flavor," says chef Sara Moulton. " Also, the natural enzymes in the meat break down the tissue, so it's that much more tender." While you can buy your prime rib dry-aged, you’ll be paying a pretty penny — so consider dry-aging your beef at home with two easy steps instead. HOW TO COOK RIB-EYE STEAK
1) TAKE STEAK OUT OF FRIDGE 30 MINUTES BEFORE COOKING
Before you take your steak out of the fridge to cook, you should actually let it sit at room temperature for 30 minutes before cooking. This will help your steak reach an evenly distributed temperature from edge to center, and will allow for more even cooking when on the skillet. 2) PREHEAT YOUR OVEN TO 350°F (IF YOU WILL BE FINISHING STEAKS IN OVEN - SKIP IF NOT)
3) PAT STEAKS DRY
Before placing the steaks on the skillet, pat the steak dry with paper towels and season with salt and pepper. Removing extra moisture helps the steak brown better, which equals more flavor. 4) SEAR IN CAST-IRON SKILLET
Make sure you preheat the skillet over medium-high heat to get it hot. Add a bit of olive oil to prevent your steak from sticking to the skillet, then place your steak it to get cooking. Cook on one side for about 5 minutes, until your steak is browned and caramelized on the bottom.

Marbling is the intramuscular fat present in high quality beef that gives it a ‘marbled’ appearance. Grain-fed or grain finished beef will have more marbling than a grass-fed beef.” On aged steak: “If you're lucky enough to be able to find a butcher that has dry-aged beef," Prentiss says. " I highly recommend trying anything aged from 15 to 30 days until you become acquainted with the flavor.” Chef Joe Cervantez agrees, specifying that “steaks eat best at 23 to 28 days.” He’s executive chef at Brennan’s of Houston. “ Most steaks from the grocery store are aged 14 days,” he says. If you’re up for trying your hand at aging and are lucky enough to have access to a cryovac, he recommends packing the meat in an airtight seal until it hits at least 23 days. On cuts and thickness:

How to Dry-Age Steak: Everything to Know About Dry-Aged Steaks - Thrillist Make the Perfect Dry-Aged Steak at Home
Make the Perfect Dry-Aged Steak at Home
Why even dry-age a steak to begin with?
What happens to the meat during the aging process?
What’s the best method for dry-aging?
Which cuts work best?
What’s the best length of time to age a steak?
Is it possible to dry age a steak at home?
What’s the best way to cook aged meat?
 Why even dry-age a steak to begin with? To put it simply: dry aging makes a flavor bomb out of your meat. It’s the same reason we consume aged Cheddar and dive into wheels of moldy blue cheese with reckless abandon; aged food, when done properly, tastes fantastic. Flavors develop in a spectacularly nutty, funky way that differs greatly from fresh meat. Over time, the flavors continue to concentrate as moisture evaporates from the cut. “Steaks are aged to break down the muscle tissue, which then creates a tender meat,” shared Jack Kawa, the second-generation owner of Omaha, Nebraska's Johnny’s Cafe, which has been selling steaks next to the Stockyards since 1922. There are two ways to age a steak. Dry-aging involves leaving the meat to age, usually loosely-wrapped in cheesecloth, in a temperature- and humidity-controlled space.

How to Dry-Age Steak: Everything to Know About Dry-Aged Steaks - Thrillist

Make the Perfect Dry-Aged Steak at Home
Make the Perfect Dry-Aged Steak at Home
Why even dry-age a steak to begin with?
What happens to the meat during the aging process?
What’s the best method for dry-aging?
Which cuts work best?
What’s the best length of time to age a steak?
Is it possible to dry age a steak at home?
What’s the best way to cook aged meat?

Why even dry-age a steak to begin with? To put it simply: dry aging makes a flavor bomb out of your meat. It’s the same reason we consume aged Cheddar and dive into wheels of moldy blue cheese with reckless abandon; aged food, when done properly, tastes fantastic. Flavors develop in a spectacularly nutty, funky way that differs greatly from fresh meat. Over time, the flavors continue to concentrate as moisture evaporates from the cut. “Steaks are aged to break down the muscle tissue, which then creates a tender meat,” shared Jack Kawa, the second-generation owner of Omaha, Nebraska's Johnny’s Cafe, which has been selling steaks next to the Stockyards since 1922. There are two ways to age a steak. Dry-aging involves leaving the meat to age, usually loosely-wrapped in cheesecloth, in a temperature- and humidity-controlled space.

Tomahawk Steak: What Is It, How to Cook It (5 Recipes) and Buying Guide | Gentlemint Blog Tomahawk Steak: What Is It, How to Cook It (5 Recipes) and Buying Guide
Tomahawk Steak: What Is It, How to Cook It (5 Recipes) and Buying Guide
Quick Navigation
What is a tomahawk steak?
How big Is a Tomahawk Steak?
Other types of Tomahawk steaks
Does the extra bone add more flavor?
How much do tomahawk steaks cost?
One big reason to buy a tomahawk steak...
Where can you buy a tomahawk steak?
Buying online
Tomahawk Steaks at Amazon
Locally
About dry-aged steaks
How to Cook a Tomahawk Steak
Universal truths about cooking a tomahawk steak
Truth #1: The meat needs to rest
Truth #2: A digital thermometer makes a huge difference
Truth #3: The Reverse Sear method works the best
Grilling a Tomahawk Streak
Ingredients
Instructions
Cooking a Tomahawk Steak in a Cast Iron Skillet
Ingredients
Instructions
Hybrid Cooking a Tomahawk Steak (Grill + Cast Iron)
Ingredients
Instructions
Sous Vide Tomahawk Steak Recipe
Ingredients
Instructions
Smoking a Tomahawk Steak
Ingredients
Instructions
Bottom Line
Did this article make you manlier?
About the Author
Glen Stansberry - Co-founder
Join the discussion…
in this conversation
 Nothing ventured, nothing gained. About dry-aged steaks
If you can buy a dry-aged steak, it’ll be much better. Dry aging is the process of letting the meat sit in a refrigerator for anywhere from a week to over 60 days. The general idea is that the longer the meat ages, the more concentrated and interesting the flavors will be. Think of it like cheese: the older it is, the funkier it tastes. Complex flavors start to form and mix in with the beef. The meat and fat break down, making the meat more tender. Dry-aging is a hotly-debated topic that generates holy wars on meat forums across the globe. The dry-aging process is hard to do for individuals, and doesn’t really yield that much change if you’re trying to dry-age the meat yourself in your refrigerator.

Tomahawk Steak: What Is It, How to Cook It (5 Recipes) and Buying Guide | Gentlemint Blog

Tomahawk Steak: What Is It, How to Cook It (5 Recipes) and Buying Guide
Tomahawk Steak: What Is It, How to Cook It (5 Recipes) and Buying Guide
Quick Navigation
What is a tomahawk steak?
How big Is a Tomahawk Steak?
Other types of Tomahawk steaks
Does the extra bone add more flavor?
How much do tomahawk steaks cost?
One big reason to buy a tomahawk steak...
Where can you buy a tomahawk steak?
Buying online
Tomahawk Steaks at Amazon
Locally
About dry-aged steaks
How to Cook a Tomahawk Steak
Universal truths about cooking a tomahawk steak
Truth #1: The meat needs to rest
Truth #2: A digital thermometer makes a huge difference
Truth #3: The Reverse Sear method works the best
Grilling a Tomahawk Streak
Ingredients
Instructions
Cooking a Tomahawk Steak in a Cast Iron Skillet
Ingredients
Instructions
Hybrid Cooking a Tomahawk Steak (Grill + Cast Iron)
Ingredients
Instructions
Sous Vide Tomahawk Steak Recipe
Ingredients
Instructions
Smoking a Tomahawk Steak
Ingredients
Instructions
Bottom Line
Did this article make you manlier?
About the Author
Glen Stansberry - Co-founder
Join the discussion…
in this conversation

Nothing ventured, nothing gained. About dry-aged steaks
If you can buy a dry-aged steak, it’ll be much better. Dry aging is the process of letting the meat sit in a refrigerator for anywhere from a week to over 60 days. The general idea is that the longer the meat ages, the more concentrated and interesting the flavors will be. Think of it like cheese: the older it is, the funkier it tastes. Complex flavors start to form and mix in with the beef. The meat and fat break down, making the meat more tender. Dry-aging is a hotly-debated topic that generates holy wars on meat forums across the globe. The dry-aging process is hard to do for individuals, and doesn’t really yield that much change if you’re trying to dry-age the meat yourself in your refrigerator.

The perfect dry-aged steak Preparation | Dry Ager Magazine The perfect dry-aged steak
The perfect dry-aged steak
1. Step: Air conditioning
2. Step: The right spice
3. Step: Dry plucking
4. Step: It’s getting hot
5. Step: The perfect cooking place
Important helpers
 4. Step: It’s getting hot
To emphasize the unmistakable roast tint of a good dry-aged steak, it should be strictly fried. This creates the crispy brown outer skin, which not least from the sugar in the meat receives a fine caramel-like note. The pan is first heated, then the fat follows. If it has reached the right heat, the dry-aged steak may be added. 60-90 seconds per side are sufficient to produce the said flavor components. The pan is particularly important here, which is why DRY AGER has developed a pan especially for steaks: The Steak Pan. 5.

4. Step: It’s getting hot
To emphasize the unmistakable roast tint of a good dry-aged steak, it should be strictly fried. This creates the crispy brown outer skin, which not least from the sugar in the meat receives a fine caramel-like note. The pan is first heated, then the fat follows. If it has reached the right heat, the dry-aged steak may be added. 60-90 seconds per side are sufficient to produce the said flavor components. The pan is particularly important here, which is why DRY AGER has developed a pan especially for steaks: The Steak Pan. 5.

How to Age Beef: 13 Steps (with Pictures) - wikiHow How to Age Beef
How to Age Beef
Part 1
of 3:
Readying Your Freezer for Dry Aging
Part 2
of 3:
Selecting and Preparing the Meat
Part 3
of 3:
Dry Aging Your Meat
Did you make this recipe?
Community Q&A
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Warnings
Things You'll Need
References
About This Article
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 In this case, 91% of readers who voted found the article helpful, earning it our reader-approved status. This article has been viewed 159,431 times. Learn more...
Aging beef increases the tenderness and taste of the meat by producing a more succulent, beefier flavor. Most beef is aged in shrink wrap in a process called wet aging. However, exposing meat to the air will cause water to evaporate from it, concentrating its flavor. This is called dry aging. Dry aging can take anywhere from two to three weeks depending on the type and cut of the meat, as well as the desired end flavor and tenderness. Steps
Part 1
of 3: Readying Your Freezer for Dry Aging
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License: Creative Commons<\/a>
\n<\/p>

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1
Designate a separate dry aging refrigerator or freezer.

How to Age Beef: 13 Steps (with Pictures) - wikiHow

How to Age Beef
How to Age Beef
Part 1
of 3:
Readying Your Freezer for Dry Aging
Part 2
of 3:
Selecting and Preparing the Meat
Part 3
of 3:
Dry Aging Your Meat
Did you make this recipe?
Community Q&A
Tips
Warnings
Things You'll Need
References
About This Article
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Aging beef increases the tenderness and taste of the meat by producing a more succulent, beefier flavor. Most beef is aged in shrink wrap in a process called wet aging. However, exposing meat to the air will cause water to evaporate from it, concentrating its flavor. This is called dry aging. Dry aging can take anywhere from two to three weeks depending on the type and cut of the meat, as well as the desired end flavor and tenderness. Steps
Part 1
of 3: Readying Your Freezer for Dry Aging
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1
Designate a separate dry aging refrigerator or freezer.

Can I Dry Age Beef At Home? | The Food Lab Can I Dry Age Beef At Home? | The Food Lab
Can I Dry Age Beef At Home? | The Food Lab
An Aging Primer
The Experiment
Cooking Qualities
The Taste Test
Why Not?
Other Aging Options
 A dry aged piece of beef can lose up to around 30 percent of its initial volume in water loss, which concentrates its flavor. A great deal of this moisture loss occurs in the outer layers of the meat, some of which get so desiccated that they must be trimmed before cooking. Thus the larger the piece of meat you start with (and the lower the surface area to volume ratio), the better your yield will be. Tenderization occurs when enzymes naturally present in the meat act to break down some of the tougher muscle fibers and connective tissues. A well aged steak should be noticeably more tender than a fresh steak. Flavor change is caused by numerous processes, including enzymatic and bacterial action. Properly dry-aged meat will develop deeply beefy, nutty, and almost cheese-like aromas. 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. This process is strikingly different from the method recommended by both Cook's Illustrated and Alton Brown, both of whom recommended wrapping individual steaks in cheesecloth ( Cook's recommendation) or paper towels (Brown's recommendation) and storing them on a rack in the fridge for four days before cooking them.

Can I Dry Age Beef At Home? | The Food Lab

Can I Dry Age Beef At Home? | The Food Lab
Can I Dry Age Beef At Home? | The Food Lab
An Aging Primer
The Experiment
Cooking Qualities
The Taste Test
Why Not?
Other Aging Options

Wet aging is done by allowing the beef to age in a vacuum packed bag. Dry aging was big in the 50's and 60's, then the market moved to the less-costly boxed beef and vacuum packaging. 99% of Supermarkets today sell boxed beef. In the 80's, dry aging enjoyed a resurgence. Dry-aged steak is aged in the open air at controlled temperature between 34 F and 38 F with an ambient humidity level adjusted between 50% and 75%. Wet-aged meat is placed in a vacuum-sealed bag. Dry-aged beef requires 7 to 14 days or longer to age properly. Wet-aged beef can mature in as few as 7 days. Meat is muscle, and muscle is composed of protein structures that break down with the aging process. This results in more tender cuts of meat and more flavor.

Wet aging is done by allowing the beef to age in a vacuum packed bag. Dry aging was big in the 50's and 60's, then the market moved to the less-costly boxed beef and vacuum packaging. 99% of Supermarkets today sell boxed beef. In the 80's, dry aging enjoyed a resurgence. Dry-aged steak is aged in the open air at controlled temperature between 34 F and 38 F with an ambient humidity level adjusted between 50% and 75%. Wet-aged meat is placed in a vacuum-sealed bag. Dry-aged beef requires 7 to 14 days or longer to age properly. Wet-aged beef can mature in as few as 7 days. Meat is muscle, and muscle is composed of protein structures that break down with the aging process. This results in more tender cuts of meat and more flavor.

How long after the "sell by" date is meat okay to consume? | Yahoo Answers How long after the "sell by" date is meat okay to consume?
How long after the "sell by" date is meat okay to consume?
11 Answers
 Again, pork is very hardy and Trichinosis no longer exists. The days of "all pork products must be thoroughly cooked" are gone. That sign always had to be posted in meat markets but is no longer required. We wet age steaks for 28 days a dry age up to 6 weeks. ( but thats under different conditions then yout fridge). I never worry about steaks. I eat them when they turn black. Naturally, if you dont handle them right and they're suffocating in shrink wrap, it will cause them to get slimy and eventually go bad. ( They need air to age). The bacteria in beef cannot penetrate through the steak.

How long after the "sell by" date is meat okay to consume? | Yahoo Answers

How long after the "sell by" date is meat okay to consume?
How long after the "sell by" date is meat okay to consume?
11 Answers

Again, pork is very hardy and Trichinosis no longer exists. The days of "all pork products must be thoroughly cooked" are gone. That sign always had to be posted in meat markets but is no longer required. We wet age steaks for 28 days a dry age up to 6 weeks. ( but thats under different conditions then yout fridge). I never worry about steaks. I eat them when they turn black. Naturally, if you dont handle them right and they're suffocating in shrink wrap, it will cause them to get slimy and eventually go bad. ( They need air to age). The bacteria in beef cannot penetrate through the steak.

Complete guide to dry aging beef at home - Smoked BBQ Source Complete guide to dry aging beef at home
Complete guide to dry aging beef at home
Click to jump straight to each topic
Overview of Aging Meat
How Does Dry-Aging Work?
How Long Should Beef Be Aged?
What Cuts of Beef Work Best?
Wet Aging vs. Dry Aging
Wet Aging
Dry Aging
How to Dry Age Beef at Home
Perfect Home Setup
Step by Step Guide
How to Cook Dry Aged Beef
Step by Step:
Dry Aging Myths
1) You Can Age an Individual Steak for 7-14 Days in Your Refrigerator
2) Wet Aging = Dry Aging
3) You Can Dry Age in your Home Refrigerator
The Best Infrared Thermometers in 2021
Guide to Steak Thickness: Stop Buying Skinny Steak!
 Dry Aging
We briefly touched on it earlier, but dry aging is when you expose a large cut of beef to open air inside a refrigerator for a long period of time. While it is there enzymes will break down the tough muscle fibers inside the meat making it tenderer. At the same time, bacteria and oxidization will begin to alter the flavor of the beef so that it develops a rich, deep, beefier flavor. In other words, dry aging is a very controlled rotting. By the time you have aged your beef it will look somewhat like a raisin with a very hard exterior. That part will sadly be inedible and will need to be trimmed off to get to the good meat down below. Dry aging is not as simple as wet aging; you will need a dedicated space in the refrigerator (or even better, a dedicated bar fridge) plus some other pieces of basic equipment. How to Dry Age Beef at Home
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.

Complete guide to dry aging beef at home - Smoked BBQ Source

Dry Aging
We briefly touched on it earlier, but dry aging is when you expose a large cut of beef to open air inside a refrigerator for a long period of time. While it is there enzymes will break down the tough muscle fibers inside the meat making it tenderer. At the same time, bacteria and oxidization will begin to alter the flavor of the beef so that it develops a rich, deep, beefier flavor. In other words, dry aging is a very controlled rotting. By the time you have aged your beef it will look somewhat like a raisin with a very hard exterior. That part will sadly be inedible and will need to be trimmed off to get to the good meat down below. Dry aging is not as simple as wet aging; you will need a dedicated space in the refrigerator (or even better, a dedicated bar fridge) plus some other pieces of basic equipment. How to Dry Age Beef at Home
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.

Otto’s Guide to Dry-Aging Beef at Home - Otto Wilde Grillers
 The optimal humidity for dry-aged meat is in the 65-85% range. Be cautious with a high range of because it may lead to excessive bacteria growth. If you live in a humid area (humidity >80%), put a salt block or a tray of rock salt in the bottom of your dry-aging fridge to decrease the humidity. If the humidity is too low, the worst thing that can happen is that the aged steak dries out a bit more, which doesn’t significantly damage your tender steak. 3. Leave it alone
Another debated topic is how long you should dry-age steak at home. This partially comes down to personal preference. For the enzymes to properly start breaking down the aged meat, the minimum dry-aging time is 14 days. However, it takes about 21 days for the meat to begin to develop the complex flavors you’re after. Most experts agree that the optimal time frame is somewhat around 28-30 days of dry-aging.

Otto’s Guide to Dry-Aging Beef at Home - Otto Wilde Grillers

The optimal humidity for dry-aged meat is in the 65-85% range. Be cautious with a high range of because it may lead to excessive bacteria growth. If you live in a humid area (humidity >80%), put a salt block or a tray of rock salt in the bottom of your dry-aging fridge to decrease the humidity. If the humidity is too low, the worst thing that can happen is that the aged steak dries out a bit more, which doesn’t significantly damage your tender steak. 3. Leave it alone
Another debated topic is how long you should dry-age steak at home. This partially comes down to personal preference. For the enzymes to properly start breaking down the aged meat, the minimum dry-aging time is 14 days. However, it takes about 21 days for the meat to begin to develop the complex flavors you’re after. Most experts agree that the optimal time frame is somewhat around 28-30 days of dry-aging.

Dry Aged Steak at Home
Dry Aged Steak at Home
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Calories from Fat 0 g 0 %
Total Fat 0 g 0 %
Saturated Fat 0 g 0 %
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Sodium 1744.1 mg 72 %
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DIRECTIONS
On a plate sprinkle salt evenly on both sides of steak-you can use up to 1 teaspoon if the steak is really large. Let steak sit on the plate for 45 minutes, then flip and repeat time. I do this at room temperature. You will notice that the steak will weep then suck the fluid back inches
This seasons them and tenderizes them. ( we have fiddled with different amounts of salt, 3/4 teaspoon seems to be perfect)
Once done with the salt/plate process I place my steak (s) on a rack over a cookie sheet to air dry. Do NOT cover. You can place them in the fridge*, however you will need to pull them (1 inch thick) back out 1 hour before you grill. Allow steak to "age" for 3 1/2 hours, up to 5 hours. *I do not place my steak (s) in the fridge, I simply place the rack in the oven to age. Our house is cool so if your house is hot, I would place in fridge , pulling steak (s) out one hour before you grill.

How to Dry-Age Steak: Everything to Know About Dry-Aged Steaks - Thrillist Make the Perfect Dry-Aged Steak at Home
Make the Perfect Dry-Aged Steak at Home
Why even dry-age a steak to begin with?
What happens to the meat during the aging process?
What’s the best method for dry-aging?
Which cuts work best?
What’s the best length of time to age a steak?
Is it possible to dry age a steak at home?
What’s the best way to cook aged meat?
 Flavors develop in a spectacularly nutty, funky way that differs greatly from fresh meat. Over time, the flavors continue to concentrate as moisture evaporates from the cut. “Steaks are aged to break down the muscle tissue, which then creates a tender meat,” shared Jack Kawa, the second-generation owner of Omaha, Nebraska's Johnny’s Cafe, which has been selling steaks next to the Stockyards since 1922. There are two ways to age a steak. Dry-aging involves leaving the meat to age, usually loosely-wrapped in cheesecloth, in a temperature- and humidity-controlled space. Wet-aged steaks, on the other hand, are sealed n vacuum-packed Cryovac bags. So why do so many folks swear by dry-aging? The answer has to do with retaining moisture. Ironically, the wet-aging process leaves the meat dryer, at least according to Dean Poll, the owner of Gallaghers Steakhouse, the iconic New York City eatery where Broadway stars and alleged mafia bosses have been dining since 1927. “There are those who take Cryovac meat and let it sit in the bag.

Flavors develop in a spectacularly nutty, funky way that differs greatly from fresh meat. Over time, the flavors continue to concentrate as moisture evaporates from the cut. “Steaks are aged to break down the muscle tissue, which then creates a tender meat,” shared Jack Kawa, the second-generation owner of Omaha, Nebraska's Johnny’s Cafe, which has been selling steaks next to the Stockyards since 1922. There are two ways to age a steak. Dry-aging involves leaving the meat to age, usually loosely-wrapped in cheesecloth, in a temperature- and humidity-controlled space. Wet-aged steaks, on the other hand, are sealed n vacuum-packed Cryovac bags. So why do so many folks swear by dry-aging? The answer has to do with retaining moisture. Ironically, the wet-aging process leaves the meat dryer, at least according to Dean Poll, the owner of Gallaghers Steakhouse, the iconic New York City eatery where Broadway stars and alleged mafia bosses have been dining since 1927. “There are those who take Cryovac meat and let it sit in the bag.

How to Make Restaurant-Quality Steak at Home Restaurant Steak Secrets
Restaurant Steak Secrets
The Grade
The Aging
The Seasoning
The Equipment
The Pan
The Process
The Experience
 Prime grade beef accounts for nearly 2% of all beef production in the United States. There are similar equivalents in all other countries. The demand for this high-quality beef makes it hard for consumers to purchase it at a regular grocery store. Since you probably can't find this, look for Choice grade beef for your steaks . The Aging
Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks. This is a difficult process for the average person to perform because of the risk of spoilage and food poisoning can be very high. You can, however, check with your local meat markets to try and find a source for aged beef. If you can't find it, don't worry. You can still get a great steak.

How to Make Restaurant-Quality Steak at Home

Restaurant Steak Secrets
Restaurant Steak Secrets
The Grade
The Aging
The Seasoning
The Equipment
The Pan
The Process
The Experience

Prime grade beef accounts for nearly 2% of all beef production in the United States. There are similar equivalents in all other countries. The demand for this high-quality beef makes it hard for consumers to purchase it at a regular grocery store. Since you probably can't find this, look for Choice grade beef for your steaks . The Aging
Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks. This is a difficult process for the average person to perform because of the risk of spoilage and food poisoning can be very high. You can, however, check with your local meat markets to try and find a source for aged beef. If you can't find it, don't worry. You can still get a great steak.

Dry Age Steak at Home Easy How-to Guide – UMAi Dry Learn How - The UMAi Dry Steak Process
Learn How - The UMAi Dry Steak Process Dry Age Steak at Home Easy How-to Guide – UMAi Dry
Learn How - The UMAi Dry Steak Process
UMAi Dry® Aging Steak Process Illustration: UMAi Dry® system is based on a unique breatheable membrane technology that provides a perfect safe environment for each piece of meat and allows it to develop that special dry aged taste and texture that people crave. Always dry age whole subprimal cuts (not individual steaks)
Good cuts for dry aging are: Ribeye, Entrecote in Europe (Scotch filet in Australia),
NY Strip (Striploin)
Sirloin
You can dry age Tenderloin (filet mignon) but only for short period of time 4-5 days as not to lose expensive tender meat to trim
Dry aging process has two parts: First the moisture evaporates from the meat, thereby concentrating and intensifying the beef flavor
Second the natural enzymes in the meat break down the connective tissue thereby tenderizing the meat and imparting a distinct dry aged flavor
Moisture evaporation stage lasts for about 7-10 days
Tenderization and flavor development stage lasts as long as the meat is being dry aged. We have customers who dry age for up to 100 days in UMAi Dry®

Dry Age Steak at Home Easy How-to Guide – UMAi Dry

Learn How - The UMAi Dry Steak Process
Learn How - The UMAi Dry Steak Process

Dry Age Steak at Home Easy How-to Guide – UMAi Dry
Learn How - The UMAi Dry Steak Process
UMAi Dry® Aging Steak Process Illustration: UMAi Dry® system is based on a unique breatheable membrane technology that provides a perfect safe environment for each piece of meat and allows it to develop that special dry aged taste and texture that people crave. Always dry age whole subprimal cuts (not individual steaks)
Good cuts for dry aging are: Ribeye, Entrecote in Europe (Scotch filet in Australia),
NY Strip (Striploin)
Sirloin
You can dry age Tenderloin (filet mignon) but only for short period of time 4-5 days as not to lose expensive tender meat to trim
Dry aging process has two parts: First the moisture evaporates from the meat, thereby concentrating and intensifying the beef flavor
Second the natural enzymes in the meat break down the connective tissue thereby tenderizing the meat and imparting a distinct dry aged flavor
Moisture evaporation stage lasts for about 7-10 days
Tenderization and flavor development stage lasts as long as the meat is being dry aged. We have customers who dry age for up to 100 days in UMAi Dry®

How to Age Filet Mignon | Our Everyday Life How to Age Filet Mignon
How to Age Filet Mignon Carefully wrap the filets so that you cover the steak entirely; don't leave any part of the steak exposed or peeking through the cheesecloth. Once you've wrapped your steaks in the layers of cheesecloth, place them on a wire rack. Space them out so that the steaks aren't touching. Place the wire rack in the back of a clean refrigerator. Avoid placing them near any foods with aromas that may be soaked up by the precious filets. Place a box of baking soda next to your steak to help fend off any odors that may be lingering in your fridge, despite your best efforts. Leave the steaks in the fridge for eight to 12 hours, but no longer than three days or you risk spoilage. Age a filet mignon, which is a smaller cut of steak, for only a day or two. The aged steak is ready when it looks brown and crusty.

How to Age Filet Mignon | Our Everyday Life

How to Age Filet Mignon
How to Age Filet Mignon

Carefully wrap the filets so that you cover the steak entirely; don't leave any part of the steak exposed or peeking through the cheesecloth. Once you've wrapped your steaks in the layers of cheesecloth, place them on a wire rack. Space them out so that the steaks aren't touching. Place the wire rack in the back of a clean refrigerator. Avoid placing them near any foods with aromas that may be soaked up by the precious filets. Place a box of baking soda next to your steak to help fend off any odors that may be lingering in your fridge, despite your best efforts. Leave the steaks in the fridge for eight to 12 hours, but no longer than three days or you risk spoilage. Age a filet mignon, which is a smaller cut of steak, for only a day or two. The aged steak is ready when it looks brown and crusty.

History of Wet-aged Beef - Steak University History of Wet-aged Beef
History of Wet-aged Beef
The Process
 The Process
When learning about wet-age beef, one must understand how the process begins. Once the steak has been placed in a cryovac sealed bag or a sealed plastic bag, it is placed in a refrigerated room for at least 3 weeks as it begins to tenderize. Beef cattle that have been raised on natural grains without antibiotics take more than 6 weeks to age as the animals are older when processed, and therefore, tougher. Wet-aging beef is the more “modern” process because plastics were not popular until after 1960 (remember The Graduate?), at which time the wet-aging method became in use. In research conducted by the Nebraska Beef Council in conjunction with the University of Nebraska, customers were given dry aged beef and wet aged beef then asked how much they were willing to pay for these steaks. In blind taste tests of 4 or more steaks, the consumers were more interested in tenderness of the steaks, as opposed to marbling or fat content. In this case, published in the article entitled: “ U.S. Consumers’ Willingness to Pay for Flavor and Tenderness in Steaks as Determined with an Experimental Auction,” steaks were ranked by tenderness, juiciness, and flavor. The most preferred element for the consumer was tenderness, which was judged to be just as agreeable with the wet-aged beef as the dry-aged beef.

History of Wet-aged Beef - Steak University

History of Wet-aged Beef
History of Wet-aged Beef
The Process

The Process
When learning about wet-age beef, one must understand how the process begins. Once the steak has been placed in a cryovac sealed bag or a sealed plastic bag, it is placed in a refrigerated room for at least 3 weeks as it begins to tenderize. Beef cattle that have been raised on natural grains without antibiotics take more than 6 weeks to age as the animals are older when processed, and therefore, tougher. Wet-aging beef is the more “modern” process because plastics were not popular until after 1960 (remember The Graduate?), at which time the wet-aging method became in use. In research conducted by the Nebraska Beef Council in conjunction with the University of Nebraska, customers were given dry aged beef and wet aged beef then asked how much they were willing to pay for these steaks. In blind taste tests of 4 or more steaks, the consumers were more interested in tenderness of the steaks, as opposed to marbling or fat content. In this case, published in the article entitled: “ U.S. Consumers’ Willingness to Pay for Flavor and Tenderness in Steaks as Determined with an Experimental Auction,” steaks were ranked by tenderness, juiciness, and flavor. The most preferred element for the consumer was tenderness, which was judged to be just as agreeable with the wet-aged beef as the dry-aged beef.

Beef Roast Basics and Cooking Tables for One or Several Roasts-- Ellen's Kitchen Beef Roast Basics
Beef Roast Basics
Basic Beef Roast Info
Dry-Aging Beef at Home
Preparing to Roast
Estimating Cooking Time for Large Beef Roasts
Cooking One Prime Rib By the Hi/Low Method
Cooking Two Roasts At the Same Time
Roast Beef Rub
Reheating Roast Beef
 then pat it very dry with paper towels. Wrap the meat in immaculately clean, large, plain white cotton dish towel (s) and place it on the bottom shelf of the refrigerator - which is the coldest spot. Change the towel (s) each day, replacing the moisture-soiled towel (s) with fresh. Continue to change towels as needed for 10 days, to 2 weeks. Clean towels as directed at the bottom of this list. After the desired aging time, cut off steaks from each end, trim as desired. Allow the rest to continue to age in the refrigerator, changing the towels daily. If, after 21 days, you have not eaten all the meat, cut the remaining piece into steaks, wrap each steak in freezer-proof, heavy-duty plastic wrap, and freeze. The steaks will keep for several months in the freezer. To clean the towels for re-use, soak the soiled towels, immediately upon removing them from the meat, in cold water overnight.

Beef Roast Basics and Cooking Tables for One or Several Roasts-- Ellen's Kitchen

Beef Roast Basics
Beef Roast Basics
Basic Beef Roast Info
Dry-Aging Beef at Home
Preparing to Roast
Estimating Cooking Time for Large Beef Roasts
Cooking One Prime Rib By the Hi/Low Method
Cooking Two Roasts At the Same Time
Roast Beef Rub
Reheating Roast Beef

then pat it very dry with paper towels. Wrap the meat in immaculately clean, large, plain white cotton dish towel (s) and place it on the bottom shelf of the refrigerator - which is the coldest spot. Change the towel (s) each day, replacing the moisture-soiled towel (s) with fresh. Continue to change towels as needed for 10 days, to 2 weeks. Clean towels as directed at the bottom of this list. After the desired aging time, cut off steaks from each end, trim as desired. Allow the rest to continue to age in the refrigerator, changing the towels daily. If, after 21 days, you have not eaten all the meat, cut the remaining piece into steaks, wrap each steak in freezer-proof, heavy-duty plastic wrap, and freeze. The steaks will keep for several months in the freezer. To clean the towels for re-use, soak the soiled towels, immediately upon removing them from the meat, in cold water overnight.

Otto’s Guide to Dry-Aging Beef at Home - Otto Wilde Grillers
 Otto recommends telling your butcher that you’re going to dry-age beef at home so you’ll be recommended a good cut. 2. The Fridge
There are special dry-aging fridges that you can buy for home use. However, you can also mimic the conditions of one by using a small fridge (optimally with a glass door), an electric fan, a wire rack and a thermometer. with a fan to circulate the air and a thermometer that measures temperature and humidity, you can dry-age your steaks in it on a wire rack. It’s not advisable to dry-age in the same fridge where you keep food for two reasons: the frequent opening and closing will lead to inconsistent temperatures and humidity, and the meat may absorb some aromas from the other foods you keep in the fridge (and vice versa). 3. Patience
Once you’ve procured and prepared your dry-aged steak at home, waiting patiently for your tender steak to age tenderly, it’s finally time to get at it. When you take your dry-aged meat out of the fridge, the outside should be dried up, hard and almost leathery.

Otto recommends telling your butcher that you’re going to dry-age beef at home so you’ll be recommended a good cut. 2. The Fridge
There are special dry-aging fridges that you can buy for home use. However, you can also mimic the conditions of one by using a small fridge (optimally with a glass door), an electric fan, a wire rack and a thermometer. with a fan to circulate the air and a thermometer that measures temperature and humidity, you can dry-age your steaks in it on a wire rack. It’s not advisable to dry-age in the same fridge where you keep food for two reasons: the frequent opening and closing will lead to inconsistent temperatures and humidity, and the meat may absorb some aromas from the other foods you keep in the fridge (and vice versa). 3. Patience
Once you’ve procured and prepared your dry-aged steak at home, waiting patiently for your tender steak to age tenderly, it’s finally time to get at it. When you take your dry-aged meat out of the fridge, the outside should be dried up, hard and almost leathery.