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: 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. All of the aged steaks were wonderful, but all very different. After 45 days, the flavor had changed so that it no longer tasted like beef as we know it. It was as if the meat came from a different animal. Many of the changes in taste occur in the fat rather than the muscle. As for the texture, beyond 45 days, I was unable to notice much difference in tenderness.