Title: How to dry age steak at home: a complete guide – Jess Pryles
Headings: How to dry age steak at home – a complete guide
How to dry age steak at home – a complete guide
Can you do it? Yes. Is it simple? Yes, and no. Is it something you can do easily without a dedicated setup? Hell no.
How To Dry Age Steak At Home:
What Is Dry Aging?
What Kind Of Steak Can You Dry Age at Home?
How Long Should You Age Meat For?
The Dry Aging Set Up:
Get Your Dry Aging Fridge Knocked Up
Mold Is Good…Depending On The Color.
Proper Preparation & Cooking Of Dry Aged Meat:
AND SO TO SUMMARIZE…
The Do’s and Don’ts of Dry Aging At Home:
This post contains affiliate links, and all meats for my fridge were provided by Certified Angus Beef ®.
By Jess Pryles

Content: The assumption here is, if you’ve arrived at this article interested enough in creating a set up at home, that you enjoy aged beef. If you haven’t yet tried it, I thoroughly recommend getting in touch with a local purveyor (be it butcher or restaurant) and tasting dry aged beef before you embark on this journey. What Kind Of Steak Can You Dry Age at Home? This is pretty important. You SHOULD NOT age individually cut steaks . Technically speaking you CAN age individually cut steaks, but it’s a colossal waste, and you’re foolish for undertaking it. Your meat will shrink vastly in size as it loses water through the aging process. When you combine the amount of rind trimming that needs to occur along with the smaller size, you’ll be left with barely a sliver of a steak. What you SHOULD be dry aging are subprimals – or larger whole muscles. For example, a strip loin shell (bone in), or a 107/109 rib (basically a giant slab of bone in ribeye).