Dry Aged Steak vs. Fresh Steaks
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Taking your first bite of dry-aged beef is intoxicating. The steak has a silky texture and a umami-rich flavor profile, making every nibble memorable. There was a time when you could only get dry-aged steak from the local butcher or high-end steakhouses. But thanks to home drying methods (including machines), you can satisfy your inner foodie with elegant meat.
Here, you’ll get to explore the world of dry-aging beef, from how to find a dryer or set up your own, and hints for success, to the history of dry-aging and tips on shopping for a home dryer system.
Why You’ll Love Dry-Aging Meat at Home
- If you drool over complex, deep, beefy notes in your steak, dry-aging brings that flavor to the forefront.
- Tenderness plus (no marinating needed)
- Pick out your favorite cuts and aging times that suit your tastes
- Easy on your pocketbook (a fraction of the restaurant cost)
- Pride! Wait until you get to serve your steaks to family and friends.
- Cost Savings: Enjoy steakhouse-quality meat for a fraction of restaurant prices.
Differences Between Fresh Steak and Dry-Aged Steak
It’s worth noting that I definitely love a fresh steak. Dry-aged steak is just a little different and fulfills a really meaty craving.
Dry Aged Steak
Intense flavor, superb tenderness, dark red meat, costly
Fresh Steak
Classic beef flavor, milder than dry-aged steak, firmer, bright red meat, less costly.
IMPORTANT: It is essential that you follow strict guidelines on cleanliness, temperature, moisture, and airflow to avoid rotting.
Seared Dry Aged Steak
Learning to dry-age steak doesn’t take the form of a standard recipe. Instead, Chef Cuso gives you a blueprint for transforming ribeye, strip loin, or tenderloin into a taste sensation in the comfort of your home. Thanks to time, air circulation, and precise temperature, the beef’s flavor and tenderness intensify. Once you have the know-how, dry-aging could become a part of your regular culinary repertoire.
Homemade Dry-Aged Steak Without A Machine
Upfront, I want you to know this isn’t a quick process. You need to take your time and pay attention. But it’s worth it when you taste the restaurant-quality results.
1. First things first-the meat: You want a large cut with great marbling. You will be slicing the piece into steaks after aging.
2. Gathering tools: A dedicated refrigerator, wire rack, drip tray, battery-powered swivel fan (direct it upward toward the meat), paper towels, sharp knife, thermometer, and hygrometer. Make sure everything is disinfected.
3. Setting things up: Place a drip tray inside the dedicated refrigerator with the wire rack on top. The meat needs room on all sides for proper air circulation. Absolutely nothing else should go inside this refrigerator.
4. Check for ideal conditions: Maintain a temperature between 32°F and 39°F, humidity of 61-85%, and a consistent airflow.
From the Kitchen: Humidity Hint
If your humidity is constantly too high, put a block of salt in the refrigerator. The salt does double duty as an air purifier.
5. Prepare the meat: Do not trim the beef. Just pat it dry with paper towels. Follow with a layer of salt (this draws out moisture). You can add other spices like Cuso’s Dirt®, Maple Bourbon, Hot Honey, or Spicy Garlic Buffalo Seasonings, but be gentle. You don’t want to overpower the natural flavor of dry-aged steak.
6. Put the meat in the refrigerator and let it age. Avoid opening that door until you’re ready to remove the meat. Wait 14 days for a very mild flavor, 30 days for a classic buttery flavor, or go crazy and wait 60 days for something really bold and savory.
Avoiding Temptation
One way to avoid the temptation to open the refrigerator is to choose a unit with a glass front, allowing you to see what is happening throughout the aging process.
7. Trimming the crust: When the meat comes out of the dryer, it will have discolored edges and some mold. That’s normal. Remove it all to reveal the deep red meat within. If there are any dark spots in the meat, your nose knows. Take a sniff and if something smells bad, cut it off, too.
8. Slice, Cook, and Eat: I like my steak between 1 and 1 ½ inches thick. At this point, just sprinkle it with salt and pepper. Sear the steaks on a hot cast-iron skillet or grill them on high heat. Because aged meat has less moisture, shoot for medium rare (130−135∘)
9. Rest for 10 minutes
Tips for Success When Dry-Aging Beef
- Use the best quality beef you can afford. Ribeye or strip loin is best (bone-in)
- Keep the refrigerator closed and watch the temperature closely
- Remember, you can’t hurry this, or you won’t be happy with the result
- When the beef comes out of the dryer, trim as much excess fat as possible without harming the meat
- Keep a dry-aging notebook so you can use what you learn to refine future efforts.
A Peek At Dry Aging History
Long before refrigeration, butchers hung sides of beef in cool cellars. The airflow made the perfect environment for aging. This wasn’t about fanciful culinary efforts. It was much more practical: preserving food. But for having a refrigerator, the basic idea behind dry aging hasn’t changed. It’s a fusion between old and new.
Common Mistakes to Avoid when Dry-Aging Steak
- Poor cleaning. This is a recipe for bacterial buildup
- Using the refrigerator for items other than the beef
- Using cheap cuts. These will disappoint as they lack good marbling.
- Getting impatient. Don’t open that door.
- Trimming before aging. Only trim afterward
Storage and Reheating
Dry-aged steak is just like any premium fresh steak. You can refrigerate it raw for 4 days if it is tightly wrapped, or freeze it for 6 months and slowly defrost it in the refrigerator.
Warm it at 250°F, then serve.
Do not microwave. It tends to make for rubbery meat.
Shopping for a Meat Dryer
If you’re not feeling overly secure about creating your own dry-aging environment, you can buy a machine designed for drying meat.
Follow the same basic guidelines when reviewing potential products as for the homemade version. You want a unit that maintains 22°F and 39°F temperatures, an 80% humidity level, and a consistent airflow.
The next consideration is size. How much meat do you plan to age? If you’re an avid griller, you might want a larger unit for capacity.
Perk:
If the machine has UV Sterilization and/or carbon filters, these control bacteria and odors, respectively.
Last, look at the handbook and see if it’s easy to clean. You have to sterilize between each use, so hopefully the owner’s manual doesn’t read like stereo instructions.
FAQs About Dry-Aged Steak vs. Fresh Steak
A dry-aging machine is costly. Can I use it on other proteins?
Yes. While people typically use beef, duck, game meats, and lamb are other options. Some systems are suited to cheese, herbs, and even fresh pasta.
How long should I plan to dry-age my beef?
The answer to this question depends on who you ask. Most chefs recommend 21 days for a steak that has a restaurant-quality flavor profile. The longer you age it, the more savory it becomes with intense nutty notes.
There’s mold on my aged meat. Should I be worried?
Surface mold is very common. However, if it’s green or black mold, the meat is not safe for consumption.
When I shop for meat to dry-age, what should I look for?
Fatty cuts of ribeye or sirloin with full caps (the fat protects the meat as it ages). Great marbling is the key to complex flavors and tender textures.
Is dry-aged steak really worth the money?
When you read the process of dry-aging, you begin to understand why it’s expensive. It takes time and a deft hand, and meat loss occurs in the process. When you want elevated, intense beefy flavor and tenderness, this dish is a great treat for special occasions.
I haven’t tried dry-aged steak before, only fresh steak. What can I expect?
Steaks aged for 21 days have a flavor similar to buttery roast beef. Meat aged beyond that time begins getting funky (think blue cheese). That intensity continues to grow throughout aging.
People Also Ask
What should I serve with dry-aged steak?
For side dishes, cheesy potatoes, grilled long beans, caramelized mushrooms and onions, grilled Mexican corn, and fresh bread are great.
For deserts, look to banana foster, dark chocolate mousse, and strawberry tarts.
As for beverages, Shiraz, a fruit spritzer, a rusty nail, and stout pair nicely.
I am a little skeptical. Is dry-aged steak really as safe to eat as fresh steak?
As long as the dry-aged steak has been kept in a controlled environment, it’s perfectly safe.
Ready to Take the Plunge?
Dry-aging beef is an adventure into the science of culinary arts, with a little alchemical gold tossed in for good measure. Set your system up right and be patient. You’ll be able to treat yourself to a steak that you usually save months to eat at a restaurant. This is your reward!
Related Dry Aged Steak Recipes & Blogs
Dry-aged Ribeye dredged in Cuso’s Dirt Seasoning and Chimichurri Roho sauce.
45 Day Tequila Lime Dry-Aged Steak with fresh lime zest
45 Day Cuso’s Dirt®-Aged Steak: with Maple Bourbon, Lemon Pepper, and Grass Seasonings
100 Day Aged Prime Rib Steak using Ghee, Cuso’s Dirt® Seasoning, and Cuso’s Lemon Pepper Rub, smoked to perfection at 225°F.
How to Dry-Age Steak: A primer
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