How to Age Beef Steak

Aged steak very tender and has a more concentrated beef flavor than regular beef steak.

USDA Prime cut of beef

Wire rack

Baking pan

Paper towels

Separate refrigerator (optional)

Things You'll Need

• Dry aged beef steak is firm to the touch but very tender in the middle, with a more robust flavor than any meat you will get at the grocery store. The dry aging process slowly removes the moisture from the meat, causing the flavors of the beef to be more pronounced. You will typically only find special aged beef steak at fancy restaurants and the butcher. Restaurants will typically offer 21-day aged steaks.
• Dry aged beef steak is far more expensive than the basic steak in shrink wrap at the market, due to the time consuming aging process.

Instructions

1. Choose USDA Prime whole rib-eye steak or loin strip. This top-of-the-line beef has a very thick layer of fat surrounding it that protects the meat from going bad while it is aging. Keep the strip of meat whole; you cannot properly age steaks individually.

2. Rinse the steak in cold water and let it drain. Then pat dry any remaining moisture with paper towels.

3. Place your beef on a rack inside of a baking pan. Make sure the baking pan is large enough to hold your cut of beef, and place it on the rack inside the pan. Cover the beef with paper towels.

4. Place the pan at the bottom of your fridge, which is typically the coldest area of the fridge. The beef needs to be in a refrigerator that is between 35 and 38 degrees Fahrenheit. Ideally you should use a separate small refrigerator so that meat doesn't absorb the smells of other food in the fridge and to avoid any chances of cross contamination. Your meat also needs to be in a well ventilated space to prevent bacteria from growing, so there should not be any other items around it. If you do not have a separate fridge, at least remove any foods that have strong flavors such as fish, onions, garlic cloves and strong cheeses.

5. Change the paper towels on the beef every 12 hours to keep the beef dry. For aging beef at home it is best not to age the steak more than a week, unless you can ensure that the climate the meat is in is not conducive to bacteria growth. Under no circumstances should you age your steak more than 21 days. You will seriously increase your risk of bacteria growing on your meat, and it will start to rot.

6. Cut and trim after the desiring aging time. When the steak is ready, remove the pan from the fridge. Trim the outer crust off so that fresh red meat is showing. The beef is then ready to be cut into individual pieces and cook.

Tips & Warnings

• The dry aging process causes the meat to lose moisture, causing the meat to shrink by about 10 to 15%.

References

• Ask the Meat Man: Aging Beef at Home?
• SF Foodie: How to Dry Age Beef
• Food Obsessity: Dry Aging Beef

Resources

• Ask the Meat Man