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: First, select high quality meat, at least USDA choice or USDA prime, preferably tightly wrapped in a vacuum pack cryovac bag. Fresh meat is best, but if you have frozen, Chef Gresh says it is important that you defrost the meat slowly in the fridge, not under running water, to help preserve its integrity. Next, get the right cuts. You want to start with a prime rib roast that weighs 20 pounds. Or a strip loin. Or a sirloin. No tenderloin. It is already very tender, it is low fat, and it can get mushy with age. These are expensive meats, so don’t screw around or take shortcuts with the aging process. That’s a lotta meat.