Different ways for aging steaks

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I'd like to know what techniques people have used for aging their steaks, i.e. dry or wet aging.

meatsteakaging


Best Answer

I use a sheet pan under a cooling rack. Put the steaks on the rack and then cover with paper towel and slide into the fridge. Check the towel each day or so and replace if wet.

I've used this method for both steaks and prime rib and it has worked very well.



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What is the best way to age a steak?

Set your cut of beef on top of the wire rack. Then, slide the tray, rack, and beef into the fridge and wait. Wait 2-4 weeks if you're only looking for added tenderness, 4-6 weeks for that famous dry-aged taste, and 6-8 (or more) weeks if you're looking to develop some seriously funky aromas and flavors.

How do you age steak without spoiling?

  • One: Buy a prime or choice boneless beef rib or loin roast from the best meat source in your area.
  • Two: Unwrap the beef, rinse it well, and pat it dry with paper towels. ...
  • Three: Refrigerate for three to seven days; the longer the beef ages, the tastier it gets.


    • What are some aging techniques used in beef?

    Wet aging includes storing meat in sealed airtight bags under refrigeration (32\xb0F to 34\xb0F) up to 3 weeks. Wet aging results in traditional beef flavor and is the most common aging method.

    Can you dry age a steak in the refrigerator?

    Simple: Aging steak in the fridge is useful if you do it for a minimum of half a day, but only to aid in browning. Aging any longer than that will do nothing more than add a nice, stale-refrigerator aroma to your meat.



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    Answer 2

    I have had good success with a really easy form of wet aging. I just buy the steaks a week in advance and let the package set in the fridge unopened. The next week, wash, pat dry, salt and a screaming hot grill.

    This has worked excellent with the really thick boneless new york strip steaks I get at costco. Also I take a trick from Jeffrey Steingarten and trim off the fat around the edge. The allows me to put then on a screaming hot gas grill and leave it on high without the fat catching fire and burning everything. 5 min on one side, 1 or 2 on the other and that's it. The crust is great on the side that you see and isn't that what is important? I have never had success getting crust on both sides, either the steak is over done or there is no crust anywhere.

    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Olga Lioncat, Laker, Karolina Grabowska, Rachel Claire

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