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: It is perhaps stating the obvious, but since this is an attempt at a complete guide: all dry aging should occur with unwrapped/unbagged meat, where the cuts are placed ‘naked’ into the fridge. Leaving meat in a vacuum bag is wet aging. To learn more about the difference between Wet and Dry Aging, read this article. How Long Should You Age Meat For? Here’s where the art of dry aging becomes a rabbit hole… Let’s chat for a moment about tenderness. Yes, dry aging can help tenderness, but it’s mainly undertaken to intensify flavor. After about 28 days of aging, the meat is about as tender as its going to become. Technically speaking, for you sticklers, it has the capacity to continue to tenderize, but it’s practically negligible beyond this point. What you are looking at now is intensity of flavor, and nutty notes from the mold and controlled decomposition (yeah, it’s not the most pleasant way of putting it, but that’s literally what dry aging is!).