Dry aging beef steaks is a process that has been used for centuries to enhance the flavor and texture of beef. It involves storing the beef in a controlled environment for several weeks, allowing enzymes and bacteria to break down the muscle fibers, resulting in a more tender and flavorful steak. In this blog post, we will go over the steps and tips to dry age beef steaks at home
First Things First
The first step in dry aging beef steaks is to select the right cut. The best cuts for dry aging are the ribeye and strip loin. These cuts have the perfect balance of marbling and muscle, which makes them ideal for dry aging. Look for steaks that are at least 1 inch thick and have a good amount of marbling.
Once you have your steaks, it’s time to prepare them for aging. Start by trimming away any excess fat or sinew from the steaks. This will help to prevent any unwanted bacteria from forming during the aging process. Next, season the steaks with a dry rub of your choice, such as salt, pepper, and any other herbs or spices you prefer.
The next step is to create a dry aging environment. This can be done by using a dedicated dry aging refrigerator or by creating a makeshift aging setup at home. A dry aging refrigerator is the most reliable and consistent option, but it can be expensive. An alternative is to use a regular refrigerator with a humidity control device and a fan to circulate the air.
Do It By the Numbers
To dry age your steaks in a regular refrigerator, place them on a wire rack, which is placed on a baking sheet to catch any juices that may drip off. Make sure the steaks are not touching each other and put them in the refrigerator. Keep the humidity at around 85% and the temperature at around 34-38°F. It is also important to check the steaks every few days and wipe off any mold or discoloration that may occur.
The duration of dry aging will depend on the type of beef you are using and your personal preference. Typically, dry aging can be done for anywhere between two and eight weeks. As the steak ages, it will lose moisture and weight, which is why it’s important to start with a thick cut. The longer the steak is aged, the more intense the flavor will be.
Time for a Rest
When the aging process is complete, remove the steaks from the refrigerator and let them sit at room temperature for 30-60 minutes to bring them back to the desired temperature before cooking. When ready to cook, season the steaks with a little more salt and pepper and cook them to your desired level of doneness.
Dry aging beef steaks is a time-honored tradition that can take your steak game to the next level. By following these steps and tips, you can dry age beef steaks at home and enjoy the rich, complex flavors that only come from this traditional method. However, it’s important to keep in mind that dry aging is not for everyone and it can be a bit of a hassle and expense. But if you’re up for a little bit of experimentation and want to experience the full depth of flavors that dry aged beef can provide, give it a try