Title: How to dry age steak at home: a complete guide – Jess Pryles
Headings: How to dry age steak at home – a complete guide
How to dry age steak at home – a complete guide
Can you do it? Yes. Is it simple? Yes, and no. Is it something you can do easily without a dedicated setup? Hell no.
How To Dry Age Steak At Home:
What Is Dry Aging?
What Kind Of Steak Can You Dry Age at Home?
How Long Should You Age Meat For?
The Dry Aging Set Up:
Get Your Dry Aging Fridge Knocked Up
Mold Is Good…Depending On The Color.
Proper Preparation & Cooking Of Dry Aged Meat:
AND SO TO SUMMARIZE…
The Do’s and Don’ts of Dry Aging At Home:
This post contains affiliate links, and all meats for my fridge were provided by Certified Angus Beef ®.
By Jess Pryles

Content: After a certain point, dry aged steak turns from a delight to a delicacy. Meaning – the more funky it gets, the fewer people it will appeal to. Kind of like a light blue cheese versus a gorgonzola. One is much mustier than the other, and some palates find that too overwhelming. You also have to consider the loss versus gain. The more you leave the meat to age, the thicker and tougher the rind will be, ergo the more you will need to cut away. There comes a point at which the benefit of flavor intensification is negated by the sheer loss of product and shrinkage. The message here is: don’t be a hero. You’re not cool because you left a tenderloin in your fridge for 365 days so you can boast to your facebook friends that you’re eating year old steak.