Dry aging beef at home results in incredibly tender, flavorful steaks that are far superior to what you can buy at the grocery store. While it does require some special equipment and patience, dry aging beef is surprisingly easy to do at home. In this complete guide, I’ll walk you through everything you need to know to dry age beef like a pro.
What is Dry Aging?
Dry aging is a process where beef is stored in a temperature and humidity-controlled environment for several weeks. During this time, natural enzymatic and microbial processes break down connective tissues in the beef, resulting in enhanced tenderness. The beef also loses moisture, concentrating flavors. In addition, flavors become more complex as the beef’s natural fats slowly oxidize.
The result is beef with an incredibly rich, beefy flavor and a tender, melt-in-your-mouth texture. While wet aging in vacuum sealed bags can tenderize beef to a degree, it does not result in the same complex flavors that develop during dry aging
Why Dry Age Beef at Home?
There are a few great reasons to dry age beef at home:
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Save money: Dry aged beef can cost $1-$2 more per pound at the store due to the time and conditions required.
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Better quality You have complete control over the environment and can achieve excellent results. Commercial dry aged beef is not always aged optimally.
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Bragging rights: Impress your friends and family by making restaurant-quality steaks at home.
While you do lose some yield as the beef’s exterior dries out, the boosted flavor and tenderness more than make up for it.
Equipment Needed
Dry aging beef requires creating an environment with specific temperature, humidity, and airflow conditions. Here is the basic equipment you need:
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Mini fridge: A small fridge dedicated to dry aging is ideal. Maintain the temperature between 36-40°F.
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Fan: Circulation is critical to evenly dry the beef’s exterior. Use a small fan inside the fridge.
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Humidity control (optional): In drier climates, use a humidity controller or pans of water to maintain 60-80% humidity.
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Rack: Place beef on a wire rack for airflow underneath.
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Thermometer/hygrometer: Monitor temperature and humidity.
Selecting Beef for Dry Aging
Selecting the right cut of beef is important for optimal results:
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Subprimals: Use large cuts with the bone still attached, such as rib and strip loin sections.
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High quality: Choose beef with ample marbling, preferably USDA Prime or Choice grade. Lean beef does not age as well.
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Untrimmed: Leave the fat cap intact to protect the meat as it loses moisture. Trim after aging.
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Weight: aim for cuts around 7-10 lbs or larger. The size minimizes surface area loss.
Dry Aging Times
The length of time you age the beef affects its flavor and tenderness:
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14-28 days: meat becomes noticeably more tender with some flavor change
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28-45 days: complex nutty, cheesy flavors develop; very tender
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45-60 days: extremely intense flavor suitable only for adventurous eaters
Most people find 28-45 days to be the ideal balance. Take notes on your preferences each time to dial in the perfect timeframe.
Dry Aging Process Step-By-Step
Follow these steps for perfect dry aged beef at home:
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Prepare your mini fridge with a rack, thermometer, and fan. Disinfect all surfaces.
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Select a 7-10 lb untrimmed subprimal roast like a rib roast.
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Place the roast on the rack in the fridge, fat side up. Turn the fan on low.
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Maintain 36-40°F and 60-80% humidity for the duration.
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After the aging time (e.g. 35 days), remove the roast and trim off any dried, discolored portions. Cut into steaks.
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Cook the steaks to no more than medium rare to retain moisture. Sear the exterior hard to develop a flavorful crust.
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Marvel at your insanely delicious, tender dry aged steaks!
With a little bit of equipment and patience, you can easily achieve incredible dry aged beef at home. I recommend starting with 30-45 days and adjusting to your taste preferences from there. Enjoy the rewards of your own custom dry aged steaks!
What Is Dry Aging?
Dry aging is a post mortem treatment for beef designed primarily to intensify flavor, with a secondary benefit of promoting tenderness. The flavor development is shaped by both a reduction in moisture which correlates to a concentration of flavor, and the cultivation of ‘good’ mold and bacteria to lend a funky, nutty profile to the meat. In short – dry aging makes beef taste really, really good.
CAVEAT: dry aging does not appeal to everyone. There are some folks who prefer regular beef, and who find the intense and nutty flavors of dry aging too much for their palate. The assumption here is, if you’ve arrived at this article interested enough in creating a set up at home, that you enjoy aged beef. If you haven’t yet tried it, I thoroughly recommend getting in touch with a local purveyor (be it butcher or restaurant) and tasting dry aged beef before you embark on this journey.
How Long Should You Age Meat For?
Here’s where the art of dry aging becomes a rabbit hole… Let’s chat for a moment about tenderness. Yes, dry aging can help tenderness, but it’s mainly undertaken to intensify flavor. After about 28 days of aging, the meat is about as tender as its going to become. Technically speaking, for you sticklers, it has the capacity to continue to tenderize, but it’s practically negligible beyond this point. What you are looking at now is intensity of flavor, and nutty notes from the mold and controlled decomposition (yeah, it’s not the most pleasant way of putting it, but that’s literally what dry aging is!).
Short answer – the length of time you leave meat to age depends on numerous factors. What cut are you using? What kind of mold do you have in your fridge? Is it more intense than other strains? How much of that mold is in there? And most importantly: what is your personal preference?
Generally, it takes at least 30 days before you can start to taste any signature dry aged flavors. My personal preference is for something between 60-80 days. That may change as I get to know my own set up better (in terms of the intensity of the flavoring). After a certain point, dry aged steak turns from a delight to a delicacy. Meaning – the more funky it gets, the fewer people it will appeal to. Kind of like a light blue cheese versus a gorgonzola. One is much mustier than the other, and some palates find that too overwhelming.
You also have to consider the loss versus gain. The more you leave the meat to age, the thicker and tougher the rind will be, ergo the more you will need to cut away. There comes a point at which the benefit of flavor intensification is negated by the sheer loss of product and shrinkage.
The message here is: don’t be a hero. You’re not cool because you left a tenderloin in your fridge for 365 days so you can boast to your facebook friends that you’re eating year old steak. Slow your roll. Try less before you try more.
How to DRY AGE BEEF AT HOME Properly – 45 Day Aged Bone in Ribeye
FAQ
How do you dry-age beef at home?
All you need to dry-age at home is your refrigerator, a wire rack, and a sheet pan. Refrigerators have an air circulation system to ensure freshness. By aging meat on an elevated wire rack, uncovered and near your refrigerator’s fan, air will circulate all around the meat, keeping it dry and cool.
Can I dry-age beef in my refrigerator?
- Choose your beef: Select a bone-in, high-quality cut of beef like a ribeye, strip steak, or prime rib.
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America’s Test Kitchenhttps://www.americastestkitchen.comTechnique #81: Dry-Age in the Refrigerator for the Ultimate BeefAug 12, 2023 — The breakdown of muscle protein, meanwhile, forms free amino acids and peptides, which impart a richer taste. By letting meat from the supermarket a…
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- Prepare the meat: Pat the beef dry with paper towels to remove excess moisture.
- Control humidity: Wrap the beef loosely in cheesecloth to prevent excessive moisture loss while allowing air circulation.
- Maintain temperature: Place the meat on a rack above a baking sheet in the coldest part of your refrigerator, typically the back of the bottom shelf.
- Ensure airflow: Consider using a small fan to circulate air around the meat and help with the drying process.
- Monitor the meat: Check the meat regularly, changing the cheesecloth and wiping away any condensation.
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America’s Test Kitchenhttps://www.americastestkitchen.comTechnique #81: Dry-Age in the Refrigerator for the Ultimate BeefAug 12, 2023 — The breakdown of muscle protein, meanwhile, forms free amino acids and peptides, which impart a richer taste. By letting meat from the supermarket a…
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America’s Test Kitchenhttps://www.americastestkitchen.comYou Can Dry-Age Steaks in Your Fridge – America’s Test KitchenJul 8, 2021 — Learn More About Dry-Aging How long should steak be aged to make it worth the price? We’ll tell you when dry-aging begins to impart richer, meatier f…
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YouTube · Poor Man’s Gourmet Kitchenhttps://www.youtube.comDry Aged Beef – How to Dry Age Beef at Home – PoorMansGourmetApr 30, 2021 — now when you’re dry-aging beef at home you usually want to seal it up with a vacuum sealed bag. and it would probably work just keeping it in this o…
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- Age for an appropriate time: For home dry aging, aim for 3-4 days for a more pronounced flavor.
How is meat dry-aged without going bad?
The main thing is that dry aged meat is kept cold, reducing the ability of bacteria to grow on it. They also keep the air constantly moving, so that it doesn’t become too humid near the meat. The surface quickly dries out, making it inhospitable to microorganisms.
How do you dry beef at home?
Arrange strips in a single layer on greased racks in shallow baking pan. Meat edges should not overlap. Place in oven and heat at lowest temperature (150° F) with oven door slightly open, or use a dehydrator. Dry for 24 hours.