Title: How to Dry Age Steak At Home
Headings: How to Dry Age Steak At Home
How to Dry Age Steak At Home
If you haven’t tried it, you need to taste dry-aged beef. Start saving now: it ain’t cheap.
Wet aging
Dry aging is controlled rotting
Don’t bother aging single steaks
How to age beef at home the old fashioned way
Drybag aging
The SteakLocker
The SteakAger
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Content: In the picture below, we see bone-in rib primals in the dry aging locker of David Burke’s Primehouse in Chicago (closed in 2017). From left to right, they range from 7 days to 20 days, 30 days, and 60 days. Aging works especially well on beef and bison, less well on other meats. It is not a good idea for pork, since pork fat goes rancid rapidly. It is rare to find dry aged beef in grocery stores because most of them buy their meat in vacuum packed plastic bags. Some specialty butchers and high end restaurants offer dry aged beef. Only a few fancy steakhouses and upscale butchers have aging rooms. I have had aged beef often but a while ago I had the opportunity to do an aged steak tasting at David Burke’s with the chef at the time, Chef Rick Gresh. They buy all their Black Angus from the same farm, and the farmer raises and feeds the cattle the same way (see a small portion of the aging beef below). I brought members of my team, and together we tasted ribeyes aged 28, 45, 55, and 75 days.