How to dry age a steak at home.

You may have heard chef’s use a term called “dry” or “wet” meat. Dry meaning dry-aged and wet meaning wet-aged or boxed meat. Boxed meat are smaller more manageable subprimals that have been generated by the packer and shipped into retail grocery stores. The meat cutter then trims, cuts and portions the subprimal into retail ready cuts. The steaks are then placed in trays and over-wrapped keeping the moisture of meat inside the plastic environment. After all, meat is approximately 72% water.

I will show you how I take a discounted ribeye steak from the grocery store and turn into a dry aged restaurant steak eating experience!

I recommend you choose a Boneless ribeye or top loin New York strips steak. Once you are comfortable with this process you can try with bone-in rib and or strips steaks.

Shop for markdowns

Kari Underly

Range Meat Academy

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

I look for mislabeled cuts in the case, for me that’s an easy one to catch.
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.

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!

Temperature: 38F-45F-degrees
Airflow: Well ventilated so the air can circulate around the steak. I add a fan when I am dry aging subprimals.
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.

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.

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

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.
Rest the steak, slice and serve.

Rest the steak, slice and serve

How to dry age a steak at home