How to dry age a steak?

[Jason Voorhees]

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

 

[Jason Voorhees]

Tagging Texas @TheLightOfMyLife @Whatever

 

[Deleted member 131140]

I got this

How to Dry Age Beef

With careful attention and patience, it's possible to dry age beef at home for steaks with unparalleled flavor and tenderness.

www.seriouseats.com

 

[Deleted member 130915]

I got this

How to Dry Age Beef

With careful attention and patience, it's possible to dry age beef at home for steaks with unparalleled flavor and tenderness.

www.seriouseats.com

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 I’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 you’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

 

[Whatever]

Tagging Texas @TheLightOfMyLife @Whatever

I’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.

 

[Deleted member 130915]

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 I’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 you’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

One thing I hate about 2025 is that if I ever type out more than a paragraph, I worry that someone will accuse me of using chatGPT
Every zoomer immediately assumes anything longer than a few sentences is chatGPT nowadays

 

[Deleted member 30845]

@thereallegend @asdvek Can dry aged meats be consumed raw ? Anything aajonus said about it?

 

[asdvek]

@thereallegend @asdvek Can dry aged meats be consumed raw ? Anything aajonus said about it?

seems like he hasn't said anything about it, you can check yourself though, i couldn't find anything
aajonus.net

 

[Deleted member 30845]

seems like he hasn't said anything about it, you can check yourself though, i couldn't find anything
aajonus.net

I'm guessing it's fine. Why wouldn't it be.

 

[asdvek]

I'm guessing it's fine. Why wouldn't it be.

fresh is always better

 

[Deleted member 30845]

fresh is always better

More bacteria though? That's a good thing. Although I think the mold is usually trimmed away.

 

[asdvek]

More bacteria though? That's a good thing. Although I think the mold is usually trimmed away.

just ferment the meat then? put it in a jar make it rot

 

[thereallegend]

Dry aging is inferior. That's what he said about. It loses all the water soluble vitmains and enzymes when you do that.