Dry-Age Steak At Home For Quality Meat

Dry-aged steak is fantastically tender and flavourful, but it's rare to find it outside of steakhouses or quality butcher shops, and it's pretty expensive. America's Test Kitchen shows you can dry age a supermarket steak yourself in your fridge.

The process is really simple, as the video above shows. Basically, all you need to do is wrap up the steak in cheesecloth and put it on a tray with a wire rack. Leave it in the back of your fridge where it's coldest, and after four days you'll have a more flavourful and tender steak, thanks to some moisture evaporating and the beef's natural enzymes breaking down the tissue in the steak.

Alton Brown's recipe for dry aged chimney porterhouse also offers similar dry ageing instructions, but uses paper towels instead of cheesecloth and you have to change the paper towels when they get damp or stick to the steak.

Either method you choose, you can have better-tasting steak at home at least four days from now. Got any of your own steak transformation tips? Share them with us in the comments.


    I have it on good authority that cooking it super slowly at super low temperatures is a good method; but I have yet to try it myself.


      You can do that but having an aged steak will intensify the flavour.

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