How to Dry Age Steaks

Dry-aged steaks are flavorful and can expensive at a steakhouse. It is possible to dry age steaks at home to create the same steakhouse taste. Dry-aged steaks are exposed to air to allow the meat to dry and tenderize. When done properly, in a controlled environment, beef can be safely dry aged at home.

Things You'll Need

• Refrigerator thermometer Paper towels Cheesecloth or dish towels

Instructions

1. Purchase a refrigerator thermometer. Place the thermometer in the main body of the refrigerator. Dial the temperature to maintain a temperature below 40 degrees at all times.

2. Visit a local butcher and buy USDA Grade Prime or USDA Choice beef. Buy a whole slab of tenderloin or boneless rib eye, because individual steaks are not appropriate candidates for dry aging.

3. Rinse the meat with cold water and pat dry with paper towels.

4. Wrap the beef in clean cheesecloth or thin white dishtowels.

5. Place the beef on a cooling rack and place the cooling rack on a jelly roll pan. The entire thing can then be placed into the bottom of the refrigerator.

6. Remove and replace the cheesecloth daily. Age the beef for up to 21 days.

7. Slice off hardened dark meat and fat from outside of the beef when ready to cook.

8. Slice into steaks and grill.