How to dry age a steak at home.

How to dry age a steak at home.

Shop for markdowns

Kari Underly

Range Meat Academy

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This has to be the most asked question. When you go to the grocery store, how do you shop the meat case?

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  1. I look for mislabeled cuts in the case, for me that’s an easy one to catch.
  2. I look for a markdown section, and buy the greenish brown looking steaks.  Yes, you heard me correctly!
Discolored steak purchased as a markdown steak

Supermarket discounted for quick sale

Air it out!

Remove the steak from the plastic/foam tray and place on to a grate, so the air can circulate around the steak.

This is important, do not lay directly on a flat surface, it may start to spoil and will feel sticky to the touch.

You can use cooling rack and elevate a bit.  I actually used an insert from our microwave/convection oven.

raw ribeye on grate

Remove steak from packaging, pat dry.

One thing to know about dry aging

It’s an art not a science, well technically there is science but not an exact one.

Three things you can change to make your magic happen!

  1. Temperature: 38F-45F-degrees
  2. Airflow: Well ventilated so the air can circulate around the steak. I add a fan when I am dry aging subprimals.
  3. Humidify:  If it is too high. Add a pan of kosher salt to dry out the moisture from the steak.

Day 1: Place steak in non-crowded area in your refrigerator.

Day 2: Turn the steak. The edges of the steak will start to form a crust.

ribeye steak on grate

Day 3: Turn the steak, it should appear dry.

Day 4 Turn the steak over

Day 5 Flip the Steak. Optional: add salt or a dry brine.

Day 5: If present, remove moisture with a towel.

Day 6: Flip the steak overland press with black pepper

Day 6 Pepper to taste.

Knuckle or better!

When it comes to steak, the thicker the better.

This is steak is an inch thick, which is a typically thickness found at the local grocery store.  Not sure how thick your steak is?

Butcher’s tip:

Here’s how to measure.

You knuckle is one inch in length, so you always have a rule at hand.  See what I did there?

This is steak is an inch thick.

Out of the oven and into the frying pan!

And reverse it!

Preheat the oven to 325F-degress.  Make sure the rack is placed in the middle of the oven.

Place a drip pan on the bottom rack to catch any drippings from the cooking process.

Place steak in the oven for 2 to 3 minutes for a 1-inch steak.

Preheat the oven to 325F-degress.

Preheat the oven to 325F-degress.

Crank up the heat.

Increase the heat to medium high to high, when hot, drop the steak into the hot skillet.  This part goes quick, so do not overcook it.  (if you do the dry aged steak will help maintain tenderness when over-cooked.

Place steak in hot skillet 30 seconds to 1 minutes or until the crust is golden brown.

Flip it and reverse it. Notice the smoke

Add a touch of butter and some fresh herbs and drizzle quickly over the steak with our burning the butter.

Maillard reaction

  1. Place steak in hot skillet 30 seconds to 1 minutes or until the crust is golden brown.
  2. Flip it and reverse it.  Notice the smoke!
  3. Add a touch of butter and some fresh herbs and drizzle quickly over the steak with our burning the butter.
  4. Rest the steak, slice and serve.

Rest the steak, slice and serve

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