Learn how to dry age beef and make your average ribeye taste better than a $80 restaurant quality cut of steak! This is both for those who have dry aged meat before, and complete newbies who are willing to learn.
How To Dry Age Beef at Home (42 Day Aged Ribeye)
For this guide, we’re dry aging a USDA prime bone-in ribeye roast. You can use any cut of beef, any grade, and through dry aging it you will multiply its value (and flavor!) threefold.
Now ususally, when you look up dry aging tutorials, you will find one of two methods being used: Either a dry aging vacuum seal bag, or a dry aging device. This guide provides a third method.
Dry Aging Set Up
Get a large enough dish, and a roasting rack that can sit on top of it. Pour 2-3 pounds of rock salt or coarsely ground salt along the bottom of the dish. Then place the ribeye roast on top of the roasting rack, with the bones facing down. Place the rack into the pan, so it is sitting on the salt.
Refrigerating Your Steak
Now place the meat (salt and all) in the refrigerator. Over time, the salt will draw the moisture out of the meat. Make sure you don’t have other humid foods in that fridge, as this will hinder (and possibly ruin) the process.
And thus begins the waiting game. Check on the meat every 3 to 7 days. If you notice any mould on the meat, then your fridge is too humid, and not suitable for dry aging.
Dry age for 4 to 6 weeks, depending on how patient you are, and on the result you are aiming for.
Post Dry Aging Trimming
When the beef is ready, make sure to slice off the tough crust that has formed around it. Then separate the roast into individual steaks, or cook the entire roast.
Enjoy the deep beefy flavor of your dry aged beef roast!
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