Title: How to Dry-Age Steak: Everything to Know About Dry-Aged Steaks - Thrillist
Headings: Make the Perfect Dry-Aged Steak at Home
Make the Perfect Dry-Aged Steak at Home
Why even dry-age a steak to begin with?
What happens to the meat during the aging process?
What’s the best method for dry-aging?
Which cuts work best?
What’s the best length of time to age a steak?
Is it possible to dry age a steak at home?
What’s the best way to cook aged meat?

Content: That being said, should one dry age a steak at home? “One can, but it is advisable to have a refrigerator that is dedicated to only dry-aging beef,” said Beau Carr, executive chef of Portland, Oregon's Ringside Steakhouse, which has been selling dry-aged steaks since 1944. “ There’s a few reasons: to dry age a sub-primal cut takes space, and it is best to not be continually opening and closing the refrigerator as one would if they put the beef in with all their other food. Also the aromas put off by the dry-aging beef may influence the flavor of the other foods, or vice-versa.” Essentially, nobody wants a steak that tastes like, well, the fridge. As the steak ages, it also loses a lot of blood, which you may risk getting all over your other groceries if you aren’t careful or using a separate, temperature-regulated fridge. To combat this, Pollaci suggests keeping your aging steak on a rack with a pan below to catch all the drippings, including blood. “First rinse your meat, dry it, and then wrap it in cheesecloth. Fans and salt bricks are great but it’s not a necessity for the at-home dry-ager,” he explained. “