How to Age Steaks at Home
More than 20 years ago, before vacuum sealing, dry aging beef was the normal way of preparing steaks. Dry aging steaks allows two important things to happen: The process allows the water in the beef to evaporate, producing a richer flavor. Aging also helps break down the connective tissue in the steak that can make a steak tough, creating a more tender piece of meat. Beef is generally aged for 10 to 28 days. Most often this process is done in a restaurant or specialty meat store, but it can easily be accomplished at home. Does this Spark an idea?
Things You'll Need
- 1 whole USDA prime, choice ribeye or loin
- Cold water
- Paper towels
- 3 to 4 large, white dish towels
- Refrigerator
- Knife
- Plastic wrap
Instructions
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1
Unwrap and rinse the USDA prime, choice ribeye or beef loin with cold water. Dry the meat completely with paper towels. Do not cut the meat into steaks
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2
Wrap the steak in a clean white dish towels and place the steak on the bottom rack of the refrigerator. The bottom row of the refrigerator is the coldest and best for aging meat.
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3
Replace the towels daily with clean towels. Repeat this daily for for 10 to 14 days.
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4
Trim meat from each end and cut off the hard exterior, once desired aging has been achieved. Re-wrap the steak in clean towels and allow the center portion of the steak to continue aging.
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5
Freeze steaks that are remaining after 21 total days. Cut and tightly wrap each steak in freezer-proof plastic wrap.
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Tips & Warnings
To properly clean the towels for the steak, soaked them in cold water overnight and then in salted water for 2 to 3 hours. Then launder as usual.
Prime and choice beef need to be used when aging beef. They contain an outer layer of fat that inhibits spoiling.
Always wash hands thoroughly before and after handling raw meat to prevent contamination.
References
- Photo Credit fresh steak image by berean from Fotolia.com
