How to dry age steak

To dry age steak, start by selecting a high-quality cut of beef with good marbling, such as ribeye or strip loin. Pat the steak dry with paper towels to remove excess moisture. Place the steak on a wire rack in the refrigerator, uncovered, for a period of 1 to 4 weeks. This allows the enzymes in the meat to break down the muscle fibers, resulting in a more tender and flavorful steak.

During the dry-aging process, it's important to maintain proper temperature and humidity levels in the refrigerator to prevent spoilage. The ideal conditions are around 34-38°F (1-3°C) with humidity between 75-85%. Regularly check the steak for any signs of mold or spoilage, and trim off any dry, discolored outer layers before cooking.

Dry-aged steak develops a more concentrated flavor and a tender texture due to the loss of moisture and the breakdown of connective tissues. It's recommended to cook dry-aged steak using high-heat methods like grilling or searing to preserve its rich flavor and juicy texture.

Additional tips for dry aging steak:

Use a dedicated refrigerator or dry-aging bag to prevent cross-contamination with other foods.
Consider investing in a digital thermometer to monitor temperature accurately.
Experiment with different aging times to find your preferred level of flavor and tenderness.
Remember that dry-aged steak will have a more intense flavor than fresh steak, so adjust seasonings accordingly.