How do you age steak?

Answer 1

Dry aging steak is when beef hangs in a refrigerated cooler at a specific temperature and humidity for months after being harvested from the animal AND before individual steaks are cut. During this time, moisture evaporates from the muscle, concentrating flavors, and the meat is tenderized by the beef’s natural enzymes. You probably don't have a temperature and humidity controlled cooler with meat hanging rack in your home, so here is a method that will work in the standard refrigerator. STEP 1: Get good fresh meat - USDA Prime or USDA Choice. These high quality meats have a thick layer of fat around them that protects the meat from spoiling during the aging process. Please note that you must buy a WHOLE ribeye or loin strip as you CANNOT age individual steaks! STEP 2: Unwrap and rinse the meat in cold water. Allow it to drain and dry it with paper towels. STEP 3: Wrap the meat in large cotton towels and place it on the bottom of the refrigerator (this is day #1 of the process, mark your calendar). STEP 4: The towels must be changed each day and replaced with clean towels. Repeat this step daily for 10-14 days. STEP 5: You can now cut steaks off of each end. Leave the uncut remainder in the fridge to continue aging as in step 4. STEP 6: On day 20, cut up the rest of the meat and freeze it because any meat still left in the refrigerator on day 21 should be thrown away. There is also a product out there for drybagging, which I have heard eliminates some of the maintenance issues encountered while dry aging as described above. People have raved about drybagging, but I have never drybagged, so I cannot offer an opinion on it. I have included a drybag link below.

Answer 2

You can't age individual steaks - they are too thin and will become jerky rather than aged.