Title: Complete guide to dry aging beef at home - Smoked BBQ Source
Headings: Complete guide to dry aging beef at home
Complete guide to dry aging beef at home
Click to jump straight to each topic
Overview of Aging Meat
How Does Dry-Aging Work?
How Long Should Beef Be Aged?
What Cuts of Beef Work Best?
Wet Aging vs. Dry Aging
Wet Aging
Dry Aging
How to Dry Age Beef at Home
Perfect Home Setup
Step by Step Guide
How to Cook Dry Aged Beef
Step by Step:
Dry Aging Myths
1) You Can Age an Individual Steak for 7-14 Days in Your Refrigerator
2) Wet Aging = Dry Aging
3) You Can Dry Age in your Home Refrigerator
The Best Infrared Thermometers in 2021
Guide to Steak Thickness: Stop Buying Skinny Steak!

Content: A steak like this would benefit from being at least 1.5” – 2” thick. You can also use special dry-aging bags. Check our step-by-step guide on how to dry-age beef in a bag. How to Cook Dry Aged Beef
This is where all your hard work pays off! When it comes to cooking a nice thick steak, there are several ways to go about doing it, but the steak that has been dry aged to perfection only deserves the best method: the reverse sear. In traditional steakhouses, they would sear steaks using screaming hot broilers that get as high as 700°F to give the steak an unbeatable outer crust. Then they would finish them in a much cooler oven. The end result was a streak that had a great exterior crust and a perfect medium rare inside. The reverse sear flips that upside down and involves cooking first on a low temp before finishing with a hot sear.