How do you age steaks at home?

All you need to dry-age at home is your refrigerator, a wire rack, and a sheet pan. Refrigerators have an air circulation system to ensure freshness. By aging meat on an elevated wire rack, uncovered and near your refrigerator's fan, air will circulate all around the meat, keeping it dry and cool.

How do you age a steak without it going bad?

Aging beef requires the meat to be placed in a dry-aging chamber that maintains a specific level of temperature, humidity, and special air flow. When placed in one of these chambers, the beef can be aged from 7 to 21, or even up to 120 days, and it does not spoil during this time.

How does dry-age steak not rot?

Using a dry-aging chamber, butchers and steakhouses can keep the beef free of harmful bacteria with cold, dry air circulation. Hanging the beef within the chamber, the entire surface of the meat is exposed to dry air that forms a protective crust. The lack of moisture makes it difficult for the beef to spoil.

How long can you dry-age steak at home?

45 days. If you appreciate the flavor associated with dry aged beef but don't want the taste to be too overpowering we recommend dry aging your beef for a maximum of 45 days.

Can I dry age steak in my fridge?

The balance in dry-aging in a home refrigerator is to maximize the effects of drying without introducing bacteria that could spoil the meat. While beef stored in a refrigerator specifically designed for dry aging can safely sit for a month or more, Adams advises more caution in a home refrigerator.

How to Properly Age Your Own Steak at Home

Is it safe to dry age steak in fridge?

Simple: Aging steak in the fridge is useful if you do it for a minimum of half a day, but only to aid in browning. Aging any longer than that will do nothing more than add a nice, stale-refrigerator aroma to your meat.

What are the negatives of dry aging meat?

The downside to dry-aging (in addition to the time it takes) is that you lose a lot of meat. The loss of moisture reduces the mass of the beef overall. Also, the aging process ruins the surface of the meat. The surface has to be trimmed away, and this adds to the loss of mass.

Does mold grow on dry aged steak?

During the process, a layer of white mold grows on the surface of the meat. This mold is an indicator that the beef is aging safely, but don't worry; the outer layer is removed long before the steak makes its way to your plate!

Is it worth dry aging a steak?

Dry aged beef may come with a bigger price tag, but the payoff is a flavour that is unmistakable and a texture that is vastly superior to wet aged beef. The benefits far outweigh the costs.

How do restaurants dry-age steaks?

In the dry-aging process, meat hangs in a humidity-controlled environment in a way that exposes all of its sides with unimpeded airflow around the entire cut.

What cut is best for dry-aging?

The best cuts for dry aged steak

These include ribeye, rump, fillet, and rump eye. Ribeye is one of the most popular cuts of meat available, loved for its tenderness, flavour, and marbling.

How many days can you age a steak in fridge?

We recommend letting the cut rest for at least 28 days or up to 75 days. This is because the longer the beef ages, the more complex and intense flavours it develops, therefore the tastier it gets. At 28-35 days subtle mushroom and umami flavors develop, from 45-75 days bold blue cheese notes will develop.

Do you wash steak before dry aging?

For dry aging, we'll need to remove the rib from it's packaging and prepare the surface. Remove the beef from the packaging and rinse under cool water until clean, then pat dry.

How long to air dry steak in fridge?

Then, sit the steak on a cake rack, uncovered, and place it in the bottom of the fridge. Steaks will take on a little of the aroma of other food in the fridge, so it's best to keep the meat away from other produce. Let the steak sit uncovered for two days, allowing air to circulate around it.

What is the white stuff on aged meat?

That dusty stuff is a natural, edible mold similar to those found on aged soft cheeses. Its called Penicillium, and we inoculate our salami with it to help the aging process. The mold acts as a natural barrier to protect the salami from any competing​ mold ​or bacteria growth during the drying process.

Why is my dry-aged steak turning brown?

This darkening is due to oxidation, the chemical changes in myoglobin due to the oxygen content. This is a normal change during refrigerator storage. 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.

Can you eat the crust on dry aged beef?

The surface of dry-aged meat is termed crust. The crust is considered waste and is usually trimmed off. Undesirable characteristics of crust for consumption include hardness, dryness, and presence of a large number of microorganisms (Smith et al., 2008).

How long does dry aged meat last?

Dry aged beef can be stored in the freezer for around six months. So, if you love dry aged meat as much as we do, keep a constant stash in your freezer for a rainy day.

Is dry aged meat safe to eat raw?

< Dry-aged beef must be heated before consumption. It is not edible in the raw.> It is aged but not different from ordinary raw meat, and thus ingestion of raw dry-aged beef may cause food poisoning.

Does dry age steak expire?

Dry-aged steak can be stored in a freezer for about six months without affecting the flavor or texture severely.

Should you salt steak overnight?

Salting meat and leaving it overnight in the refrigerator allows time for the salt to travel deep into the meat, thoroughly seasoning it and changing the protein structure so that it can hold on to more juices during cooking.

Does aging tenderize steak?

The first major change that will occur to beef during dry-aging is tenderization. The enzymes that are naturally present in the meat will break down the tougher muscle fibers and connective tissue, resulting in a very tender piece of meat. In fact, a well-aged steak will be significantly more tender than a fresh steak.

How long do you leave salt on steak?

We recommend salting your steak approximately one hour before cooking it per inch of thickness. For example, if you were working with a steak that was 2-inches thick, then you would salt your steak 2 hours before cooking it. This will allow the excess moisture on the steak to seep out while it is sitting.

How do you butter age a steak?

Place Beef Rib in a deep pan, wearing gloves coat the entire rib with butter, encasing the rib by pressing the butter forming a butter layer. Set in the refridgerator for 60 days. With a sharp butchers knife slice off a piece of butter aged steak. Place in bag and vacuum seal for best keeping.