How to dry age any steak for a  5-star restaurant experience

How to dry age any steak for a 5-star restaurant experience

Dry aging is a process that enhances the flavor and tenderness of a steak by allowing it to mature in controlled conditions. Here's a step-by-step guide on how to dry age a great steak at home from Papa Ken at Maine Grilling Products:

  1. A high-quality bone-in steak (such as ribeye or sirloin)
  2. A dedicated refrigerator with a temperature control
  3. A wire rack
  4. A baking tray
  5. Aging Bags
  6. Aging Rubs
  7. A digital meat thermometer


  1. Choose the Right Steak:

    • Start with a well-marbled, thick-cut steak. Ribeye, sirloin, and strip loin are excellent choices for dry aging due to their fat content and tenderness.
  2. Prepare the Refrigerator:

    • Ensure your refrigerator is clean and odor-free. A dedicated refrigerator works best, as it prevents any cross-contamination with other foods but tucked away in your regular refrigeration will work.
  3. Set the Temperature and Humidity:

    • Aim for a temperature of around 34°F to 38°F (1°C to 3°C) 
  4. Prep the Steak:

    • Unwrap the steak and pat it dry with paper towels to remove excess moisture.
    • Place a wire rack on a baking tray to catch any drips.
  5. Rub the steak:

  6. Put steak into an aging bag and seal.

    • Sealing the bag prevents moisture, air, and other items in the refrigeration for permeating the steak.
  7. Place the Steak in the Refrigerator:

    • Put the prepared steak on the wire rack in the refrigerator. Make sure there's adequate airflow around the steak to facilitate even drying.
  8. Age the Steak:

    • Allow the steak to dry age for a minimum of 21 days, but longer periods, up to 45 days, can intensify the flavor even more. Check the steak regularly to ensure it's not developing any mold or unpleasant odors.
  9. Trim and Prepare:

    • After the desired aging period, remove the steak from the refrigerator.
    • Trim off any dried, darkened outer layers. What remains should be perfectly aged meat.
  10. Cook and Enjoy:

    • Season the steak with salt and pepper or your preferred seasonings.
    • Grill with your favorite grilling wood for even more dynamic flavor. Dry-aged steaks cook faster than fresh ones, so monitor the internal temperature with a digital meat thermometer for desired doneness.
    • Rest the steak for a few minutes before slicing and savoring the rich, intense flavors of your perfectly dry-aged steak.

Remember that dry aging requires patience and careful monitoring, but the results are well worth the effort for a truly exceptional steak dining experience. Enjoy!  Papa Ken

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