Title: 
Headings: 

Content: aging meat in the fridge
g 
           e  n  u  i  n  e  i  d 
           e  a  s







home   
art and
science 
writings 
biography 
food   
inventions 
search 
dry aging meat
September 2011
It's hard to reproduce the taste and texture of a dry-aged meat, perfectly grilled by a great steak house. The steak house has three advantages over the home cook. They have access to well-marbled meat that few butchers stock. They sear the steak above 800F, much higher than available in a typical kitchen oven or on most grills. And the steak is aged for two to four weeks,  drying the meat, concentrating  juices and most importantly, allowing controlled decay to produce deep, iconic flavors. But with a little work, we can match 2 1/2 of these 3 advantages. First, start with the steak. Prime rib-eye is a good choice, but few supermarkets carry this cut, with steak house  quality. Find a local, independent butcher instead and become his best customer. Even he may have trouble obtaining true steak-house  marbled meat, but you will get close.