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How Do You Dry Age A Steak

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What Are The Best Cuts Of Dry

How long should you dry age a steak? 7 RIBEYES go head to head

Entire primals, rather than single steaks are dry-aged, but to be a good candidate for dry-aging requires a good protective covering of bone or fat. This means theres less surface area that needs to be trimmed away later. Filets tend not to be aged because theres no bone or fat protecting it, Flannery says. Dry-aging is wasteful because every single side of meat that is exposed to air will be breaking down faster than the meat on the inside. Bone-in New York strip or ribeye are good contenders for dry-aging, Pandel says.

Ribeye is a great cut to dry age. Photo: Kevin Marple

What Cuts Should You Use To Dry Age Beef

You cant dry-age individual steaks youll be left disappointed when you have to trim them down to half-centimetre cuts and are left with a thin, well-done piece of beef charred on the grill.

You need to choose high-quality large cuts of beef, so rib roasts with the bones still in or whole rump caps, for example, are ideal. You also want a piece of beef with the thick fat cap still in place, which helps when you trim your aged piece of beef.

What Does Dry Aged Beef Taste Like

Because moisture is drawn out of the beef, it leaves the meat with a more intense beefy flavor. We like the way that Chef Lawrence Knapp puts it:

Dry aged steak should have big beef flavor but also a funk, which is similar to blue cheese. If you can smell that, you know you have a good beef in front of you.

Chef Lawrence Knapp, Smith and Wollensky, NYC

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Is Brown Steak Spoiled

After beef has been refrigerated for about five days, it may turn brown. This darkening is due to oxidation, the chemical changes in myoglobin due to the oxygen content. … Beef that has turned brown during extended storage may be spoiled, have an off-odor, and be tacky to the touch and should not be used.

Grilled Dry Aged Steak

Advanced Grilling: 200+ Day Dry

by Liren Baker on July 18, 2022 | This post may contain affiliate links. Please see Affiliate Disclosure in my Terms of Service.

Grilled Dry Aged Steak a dry aged steak is so special, simple is best when it comes to cooking! Learn how to grill dry aged rib eye steak to juicy perfection!

Grilled Dry Aged Steak a dry aged steak is so special, simple is best when it comes to cooking! Learn how to grill dry aged steak to juicy perfection!

This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine.

Steak is considered a special occasion at our house. I dont cook it as often as the meat lovers in my family would like, but when I do, I make sure we are getting the best steak ever! For me, that means splurging on a beautiful rib eye.

The moment that rib eye hits the grill, the aroma greets your nose, and your tastebuds just know that each bite of tender beef will be mouthwateringly satisfying!

Now, what could be better than the perfect rib eye steak? The answer would be dry aged rib eye! The dry aging process allows cuts of beef to age in a temperature and humidity-controlled environment for a period of weeks to months. As moisture is removed from the cut of beef, the result is a more flavorful and tender steak. Dry-aged meat varies in flavor, depending on the cut of the meat and the length of time it has been aged. Similar to aging cheese or wine, more time results in more flavor!

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Is It Possible To Dry Age A Steak At Home

In response to this question, Poll looked me in my eyes and said, Anything is possible. That being said, should one dry age a steak at home?

One can, but it is advisable to have a refrigerator that is dedicated to only dry-aging beef, said Beau Carr, executive chef of Portland, Oregon’s Ringside Steakhouse, which has been selling dry-aged steaks since 1944. Theres a few reasons: to dry age a sub-primal cut takes space, and it is best to not be continually opening and closing the refrigerator as one would if they put the beef in with all their other food. Also the aromas put off by the dry-aging beef may influence the flavor of the other foods, or vice-versa.

Essentially, nobody wants a steak that tastes like, well, the fridge.

As the steak ages, it also loses a lot of blood, which you may risk getting all over your other groceries if you arent careful or using a separate, temperature-regulated fridge.

To combat this, Pollaci suggests keeping your aging steak on a rack with a pan below to catch all the drippings, including blood.

First rinse your meat, dry it, and then wrap it in cheesecloth. Fans and salt bricks are great but its not a necessity for the at-home dry-ager, he explained. Let it stay put for about 3-4 weeks and trim off any mold that forms.

What To Do After Learning How To A Age Steak In The Refrigerator:

You are now ready to cook your dry aged steak which you can do so using a cast iron or grill. You can place the remainder of the primal cut back into the Steak Locker for additional dry aging time. Alternatively, if you do not desire additional dry aging time, cut the entire sub primal into steaks and freeze them individually. We recommend using vacuum sealed machines and bags to prevent freezer burn.

Our steak locker meat aging fridge range is multifunctional- by this we mean that our steak lockers do more than just dry aging steaks. With the Steak Locker, the curing of charcuterie, cheese and fish are possible, we will include further details about this in later posts.

To find out more about steak locker dry age fridges, visit our product page.

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Can Dry Aging Go Bad

As long as dry-aged beef is created in a chamber or room specifically designed for the dry-aging process, the beef can stay in as long as a butcher or cook desires. The longer a select cut of beef ages, the stronger the flavor and aroma. Due to the controlled environment, the beef is kept free of harmful bacteria due to the controlled humidity and temperature levels and dry air regularly circulating. The lack of moisture in the room or chamber makes it difficult for any harmful bacteria to spoil any meat.

Dry Aged Beef: What Is It And How Does It Work

Can DRY AGE save a $1 Steak? | Guga Foods

The best way to build an innovative menu is to feature familiar ingredients with an unexpected twist. Using cool new garnishes or fun plating techniques are great ideas, but we all know the proteins are the stars of the show. Dry-aged beef is the perfect standard-setter if youre looking to create a menu that caters to the adventurous eater or faithful carnivore. But what is dry-aged beef, and how is it different than a cut of steak? We explain all that and more so you can be confident before perfectly grilling your newest menu addition.

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How To Prepare Your Dry

So youve very patiently dry aged your beef, youve watched it develop that hardened crust on the outside and the colour is now a deep red, verging on purple or brown. There could even be a bit of mould. Now its time to get it ready to cook.

You need to trim away this crust to get to the good stuff inside. Also trim away any fat on the outside.

Cut your beef into individual steaks to your desired thickness and grill to your taste .

How To Cook Dry Aged Beef At Home

To cook a dry aged steak at home, prepare it just like you would a regular steak, but with one difference: With dry aged beef, you do run the risk of over-seasoning so dont go as heavy on the salt as you would a normal steak, says Aaron.

Once you start searing, dont walk away from the pan. Dry aged steaks will cook faster because there is less moisture. Aaron adds: I wouldnt cook it any more than a medium.

Dont overthink it,advises Clint. Let your steak get to room temperature for at least 30 minutes. Bit of oil, salt and pepper. There you go.

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Is There A Quick Way To Dry

Well sure, theres always a short-cut, but as youd expect, there will be some compromises.

If you rub steak with special ground-up rice called Koji , then leave it uncovered in the refrigerator for a few days, you end up with something surprisingly close to real dry-aged steak.

Were not the biggest fans of this method because tenderness one of the principal aims of dry-aging is not as good with Koji-rubbed meat as it will be with the dry-aging method described here. But in a pinch, if you only have 3 days, hey, could be worth a try.

Read more about how to shortcut the dry-aging process here with the Koji-rub method.

Dont Want To Cook Serve Dry

Can You Dry

The intense flavor and supple mouthfeel of aged meet makes it great to serve raw. I love serving a few ultra-thin slices of dry-aged beef with olives and salt as a simple and decadent appetizer. For a more filling snack, I’ll pile a few slices atop toasted sourdough or eat them with soft-boiled eggs and delicate lettuces.

Jonah Reider

A rib-eye, brushed with fish sauce and aged for 10 days. It’s lost about 10% of its weight, the fat has cured, and it’s a beautiful deep red just under the exterior.

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How Do You Wet Age Steaks

To wet age steaks, the beef is sealed in a vacuum packed bag. They remain refrigerated at a temperature of between 29 and 34 degrees Fahrenheit while in transit to market.

The steaks are packaged in their own juices, meaning there is an abundance of natural enzymes present. During this time period, the enzymes in the meat tenderize the steak.

These hard segments of connective tissue found within the steaks are broken down, making it easier to eat. These enzymes can continue to act on the steak tissue for at least 5 weeks, and potentially even longer.

This is done without losing weight through dehydration. This is the main benefit of wet aging over dry aging. The downside to this is that the meat is less flavorful as there is more fluid to dilute the intense meaty flavors.

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How To Set Up Your Dry

  • Clean the fridge thoroughly before use to eliminate any existing food odor or bacteria that could transfer to the meat.
  • Place a wire rack, with a tray underneath, in the fridge. By placing the meat on the rack, air will be able to flow over the entire surface of the meat. The tray is there to catch meat drippings.
  • Find or buy an electric-powered desk fan to create air flow. You will need to cut a small space in the lining of the fridge door so that the fan cord can be connected to an outlet.
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    Equipment Needed For Aging Your Meat At Home

    OK, its showtime! You are now an expert on dry-aging meats, and its time to get to work. Heres what you will need:

    • A mini-refrigerator
    • A small desk fan
    • A tray to catch any meat juices
    • A good hunk o cow! A bone-in untrimmed prime rib with fat cap and chine bone intact is my recommendation for starting out. Make sure its top-grade, USDA prime beef. And a prime rib, not a ribeye

    Why Does My Steak Smell Sour

    Dry Aged Beef – How to Dry Age Beef at Home – PoorMansGourmet

    It Smells Funny: On the other hand, if your steak is old or expired, it will have a definitive odor that smells sour or a little like rotten eggs or ammonia. … However, certain dry-aged steaks will naturally have a mild cheese-like smell because of the lactic acid that is produced during the aging process.

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    How To Dry Age A Chicken Breast

    Dry aging is a way of storing and aging meat that involves exposing the meat to air and not refrigeration. To dry age meat, you need to separate it from moisture. This is usually done by placing the meat in a container with a lid. You can also use a vacuum sealer to make it more effective. Place a small amount of dry salt in the container and use a vacuuming device to suck up all of the moisture. This process allows you to add several weeks of aging to the meat. You can dry age other items as well, such as tofu, cheese, and other deli items.

    How Long Can You Age Ribeye

    Typically, ribeyes, strip steaks, T-bones, filets, and sirloin steaks are aged in either a wet or a dry environment before being served. The wet aging process might take anywhere from 4 to 6 weeks to complete. That depends on how long the meat is kept in storage between when it is slaughtered and when it is sold to a customer or butcher.

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    What Is Dry Aged Steak Everything You Need To Know

    Do you like your steaks rare, medium, or well-done?

    Regardless of your preference, if youre looking for the best steak experience, you should be trying dry-aged steak.

    But what is dry aged steak? And how does it differ from other types of steak?

    In this blog post, we will answer all of those questions and more!

    Well discuss what dry aging is, how it affects meat, and the best cuts to try.

    Well also explore why dry-aged steak is more expensive than other types of steak and whether or not you can do it at home.


    Why Is Dry Aged Beef Better


    Dry-aged beef is better than fresh cuts of beef because of its highly concentrated flavor and tender texture. The process of dry-aging beef naturally breaks down any tough muscles, resulting in ultra-tender meat. Plus, as beef dry ages, the cuts will lose around 15%-20% of their moisture, making the beef far more concentrated, creating a bolder, more meaty flavor.

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    What Is Dry Aging

    Dry aging is a post mortem treatment for beef designed primarily to intensify flavor, with a secondary benefit of promoting tenderness. The flavor development is shaped by both a reduction in moisture which correlates to a concentration of flavor, and the cultivation of good mold and bacteria to lend a funky, nutty profile to the meat. In short dry aging makes beef taste really, really good.

    CAVEAT: dry aging does not appeal to everyone. There are some folks who prefer regular beef, and who find the intense and nutty flavors of dry aging too much for their palate. The assumption here is, if youve arrived at this article interested enough in creating a set up at home, that you enjoy aged beef. If you havent yet tried it, I thoroughly recommend getting in touch with a local purveyor and tasting dry aged beef before you embark on this journey.

    What Is The Benefit Of Dry Aging Steak

    Dry-aging steak improves the eating quality of the beef. It deepens the flavor, enhancing the tenderness and texture through the natural breakdown of enzymes in a controlled environment. The tenderness also creates a softer steak, which makes it easier to cut through and digest compared to traditionally cooked steak.

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    Selecting And Preparing The Meat

  • 1Choose a high quality, large cut of meat. You’ll also want your meat to be a kind that uses quick cooking methods, like New York strips, rib steak, and porterhouse cuts. Small cuts of meat should be avoided, as the loss of moisture during aging can make these seem too small to be the main course of a meal. Larger pieces, on the other hand, can be trimmed down.
  • Individually cut steaks will not work for the dry aging process. You’ll need a whole cut, like rib sections 103, 107, 109A, and 109 Export.
  • Boneless beef rib or loin roast rated as “choice” or “prime” are also good options for your dry aging.XResearch source
  • When buying one of these cuts from a butcher, you should ask him not to trim your cut of meat at all.
  • Do not trim your meat before storing it for dry aging.XResearch source
  • 2Examine the color of the meat prior to storing. The color is directly related to the tenderness of the beef and how long the aging process should last. If your beef is darker, it does not need to be aged more than a week. Beef that is lighter in color should be aged more than 7 days, but no longer than 30 days.XResearch source
  • If you have difficulty discerning the color of your meat at a glance, you might want to compare it side by side with a fresh cut of meat.
  • You can also protect your meat from sudden dehydration with a triple thick layer of paper towel.XResearch source
  • Why Does Dry Aged Steak Taste Better

    How-To Dry Age Beef at Home – 42 Day Aged Ribeye

    Is it really worth going through all of this trouble to dry age your steak at home?

    The reason a dry-aged steak tastes so much better is that the process of aging allows enzymes to slowly break down proteins and fats into more flavorful amino acids.

    In addition, as meat ages it loses moisture, concentrating its flavor. The melting point of connective tissue in meats is around 54 °C , meaning that at room temperature and normal refrigerator temperatures, aged steaks are more tender than fresh cuts.

    Size is another factor a large steak will age faster than a small one per unit of surface area.

    This is due to the fact that larger pieces of beef have more juices trapped inside which take longer to escape the meat during aging.

    It is absolutely worth going through this process to dry age your steak at home, it tastes much better and doesnt require any expensive tools or gadgets.

    Simply a refrigerator and some household items, as well as your time and patience.

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