Title: How to Dry Age Steaks at Home
Headings: How to Dry Age Steaks at Home
How to Dry Age Steaks at Home
RELATED: The Secret to Making the Perfect Steak Indoors
RELATED: The Secret to Perfect Bone-In Ribeye Steak

Content: It’s tricky to do because of the specialized equipment you need and the variables you have to manage like PH of the meat and humidity,” Molinari says. “ At Eataly we have specially designed fridges that help us with all of this, as well as multiple devices to ensure humidity, wind speed, and temperature are properly controlled.” RELATED: The Secret to Perfect Bone-In Ribeye Steak
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Dry aging your own meat is a brag-worthy experiment, but it has inherent health risks. If you’re up for the challenge, here are some tips from Molinari to get you started. Time: Meat can be aged anywhere from 10 days to 60 days, with the average minimum around 21 days. “ I have had pieces that are over 100 days, but those are usually sold by the inch and are very close to eating blue cheese,” Molinari says. Meat: Layers of fat and intact bone are essential to help “protect” the meat during the aging process, so opt for uncut rib sections.