With the 4th of July holiday fast approaching, it’s the high season for steaks on the grill. Somehow, though, those steaks never quite taste the same as they do in that great steak house. One reason, which I already covered a couple of months back, is the high heat cooking used in restaurants. The other reason, however, is often dry aged beef.
Dry aging in the commercial sense is where the beef is hung for several weeks at near freezing temperatures. This causes moisture to evaporate from the muscle tissue leaving a more concentrated beef flavor. Also, the natural enzymes in the meat break down connective tissue which makes for more tender meat.
Of course storing cuts of meat for several weeks (especially the more costly cuts that are better suited to dry aging because of an evenly distributed fat content) is very expensive. This is why dry aged beef is, for the most part, the realm of the steak house and specialty butcher shop.
Of course, you can buy dry aged beef (e.g. Whole Foods often carries it), but you will pay extra, for certain–as much as $3-4 per pound or more, in my experience. Who needs that?
Ah, but that flavor…some things are worth paying for.
Unless, of course, you can do them yourself. Here’s how to dry age your steaks and roasts:
- Place a rack inside of a glass or ceramic baking pan that is large enough to hold the meat. alternatively, you can get two plastic, rectangular container and perforate the bottom of one. Place the perforated one inside the other.
- Place your beef on the rack or inside the container line the beef with paper towels.
- Cover and refrigerate for 24-72 hours at 35-38 degrees. If you can control the humidity of your refrigerator, keep the humidity between 50-60%.
- Check the paper towels every 12 hours. If they are wet, replace them.
I recommend the plastic containers and the lid is air tight. The benefit is more to the odor of your refrigerator. Plastic will contain the odor better.
Yes, the dry aged beef will have an odor to it, but once you cook it, it sure will taste good!
If you are cooking steaks, refer to my previously posted entry on how to cook the perfect steak.
This was great i couldnt find how to do it anywhere
thanks alot!!!
I use a spare fridge, a kegerator in fact!
I accelerate the drying process by bringing down the humidity in the refrigerator.
I do this by using silica gel and a small electric fan in the botttom of the refrigerator. Yes you do need to have a spare fridge for this, but it works well.
I believe this is better and safer than changing paper towels.
You might think silica gel is expensive or hard to find. In fact it’s not, you can get it at every supermarket in boxes in the cat litter section – look for the fanciest one and check the label. It should say silica sand, gel or crystals (regardless, silica always comes in the form of small rocks). And of course, get the Fragrance Free variety.
You can see the full details of the dry aging method I use documented at
http://foodobsessity.blogspot.com/2008/05/dry-aging-beef.html
I’d respectfully submit that you reconsider the use of towels, paper or otherwise.
Commercial dry again facilities don’t use them, and for good reason. The keep a pellicle from forming early on, and a pellicle is excellent defense against any potential bacterial issues. If your temps are fine, bacteria should not be a problem, but you don’t want anything keeping the surface of the meat wet. it should form a waxy, dry top the touch, firm surface.
The current frequent references to towels in “internet” home dry-aging instructions is a misinterpretation of the linen shrouds which were used to protect sides of beef and primals from dust and mold when held in a cooler for weeks on end.
it’s not needed when aging at hoime, and wasn’t ever intended to wick the moisture out of the meat. In fact, wicking moisture too quickly can also be a bad thing.
By all means, age at home. It’s easy, and it will transform good meat into great meat, and great meat into fantastic meat. But please… lose the towels.
They have no positive benefit and a couple potential downsides.