Properly Dry-Age Steaks at Home By Starting with Larger Cuts of Meat

There's nothing quite like a beefy, juicy, and tender dry-aged steak. Unfortunately, Serious Eats recently demonstrated why you can't age beef at home?at least, not individual steaks. The key to saving lots of money on dry-aged beef and getting better-than-steakhouse steaks, Serious Eats' J. Kenji L?pez-Alt has discovered, is to start with a larger cut of meat.

Unlike trying to dry-age individual steaks (which other sources have recommended before), this method replicates the dry-aging done by the pros:

They start with whole sub-primals-large cuts of meat with bones and fat caps fully intact, aging them uncovered in temperature, humidity, and air speed-controlled rooms designed to allow them to age for weeks or months without rotting.

Serious Eats illustrates how you can do this at home, with relatively little effort. Ideally, you'll be using a dedicated mini-fridge with a fan in it, but you might be able to accomplish something close in your regular fridge. In typical Kenji fashion, the tutorial is full of scientific reasons why your DIY aged meat will be the most flavorful and rewarding piece of beef you've ever tasted.

Here's the complete guide:

The Food Lab's Complete Guide to Dry-Aging Beef at Home | Serious Eats

Photo by J. Kenji L?pez-Alt

Source: http://feeds.gawker.com/~r/lifehacker/full/~3/UCXkjWhiefo/properly-dry+age-steaks-at-home-by-starting-with-larger-cuts-of-meat

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