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Some people consider dry aging steak to be a lost art. Basically Dry aging steak is when beef hangs in a refrigerated cooler at a specific temperature and humidity for 10 to 28 days after it’s been harvested from the animal, and prior to cutting. When this is down two things happen.

  1. Moisture evaporates from the muscle, creating a greater concentration of beefy flavor and taste.
  2. The meat is tenderized by the beef’s natural enzymes break down.

Now, this is not done very often anymore, but it is something you can do in your home. Here’s how you do it.

  1. Get the right meat – USDA Prime or USDA Choice – Yield Grade 1 or 2 ONLY…it is very important that you select only the best quality meat for this. These high quality meats have a thick layer of fat around them protecting the meat from spoiling during the aging process.You must buy aWHOLE ribeye or loin strip…you CANNOT age individual steaks.

    Once you have the meat, unwrap it, rinse it in cold water and allow it to drain – then pat it dry with paper towels.

  2. Wrap it Up - Wrap the meat in clean, large, plain white cotton dish towels, and place it on the bottom of the refrigerator.
  3. Change and wait - The towels must be changed each day – replaced with new, fresh, clean towels. Continue this process for 10 days to 2 weeks.
  4. Cut it - After you have allowed it to age, you can cut steaks off of each end. Leave the remained in the fridge to continue aging. You can continue to cut steaks from the meat for up to 21 days after you started the aging process. After that time, any uneaten meat should be thrown out. Alternatively, you can freeze the steaks for a few months if you wish.
  5. Cook and Enjoy – Put that bad boy on the grill and enjoy the fruits of your labor.

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