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: The higher the fat ratio, the richer and juicier the meat feels in the mouth, proving once again that the juiciness sensation is caused by much more than the water content of the meat. Fat plays a significant role in juiciness. Just before cooking dry aged beef, the outside crust is trimmed off, and the meat is sliced into steaks, so another 10 to 15% of the weight is lost. Can you see now why aged steaks are so expensive? The selling price is an additional $1 per aging day on top of the normal price. And that’s why it pays to age beef yourself at home. You pay only for the steak, not the aging (despite some loss in the total weight). Don’t bother aging single steaks
Alton Brown of Good Eats on the FoodNetwork likes the idea of aging single steaks and instructs us to “Wrap the steak in a single layer of paper towels and put on a cooling rack set inside a half sheet pan. Refrigerate 24 hours. Discard the paper towels, rewrap and return to the refrigerator, on the rack, for 3 days.