How to dry age a steak?

Jason Voorhees

Jason Voorhees

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Does anyone know how to do this? I love dry aged steak but they are so expensive. I would like to dry age meats at home but I have no idea
 
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I got this

 
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I got this

This is probably a pretty full and detailed guide and I doubt I can offer much better this.

I looked up how to dry age meat before as a means of preservation rather than freezing, so I can offer my contribution of what Iโ€™ve learned.

A ghetto implementation of a dry aging fridge can be made by taking a small fridge, drilling a hole into it, feeding in a cord for a mini fan, and re-caulking the hole. The fan will ensure the meat quickly develops the desired crust. You can either keep the meat on racks directly, or use something to hang it.

The important things here are really going to be temperature control and humidity control, so youโ€™ll ideally want a hygrometer and thermometer in there. I forgot the exact ranges, but they can probably be found in the guide. You want to ensure there is a highish moisture content in the air so as to not fully desiccate the meat, but not so much that it gets moldy. You can also add a UV light in order to kill anything like mold.

Having some kind of dessicants in there or a bowl of salt can also help maintain a good humidity level iirc.

@Jason Voorhees
 
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Iโ€™m from California boyo.

But one thing I recommend with steak, throw some mushrooms in in the last 2-3 minutes of it cooking, I almost always do that.
 
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This is probably a pretty full and detailed guide and I doubt I can offer much better this.

I looked up how to dry age meat before as a means of preservation rather than freezing, so I can offer my contribution of what Iโ€™ve learned.

A ghetto implementation of a dry aging fridge can be made by taking a small fridge, drilling a hole into it, feeding in a cord for a mini fan, and re-caulking the hole. The fan will ensure the meat quickly develops the desired crust. You can either keep the meat on racks directly, or use something to hang it.

The important things here are really going to be temperature control and humidity control, so youโ€™ll ideally want a hygrometer and thermometer in there. I forgot the exact ranges, but they can probably be found in the guide. You want to ensure there is a highish moisture content in the air so as to not fully desiccate the meat, but not so much that it gets moldy. You can also add a UV light in order to kill anything like mold.

Having some kind of dessicants in there or a bowl of salt can also help maintain a good humidity level iirc.

@Jason Voorhees
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