In my travels I had eaten at fine steakhouses that advertised that their steaks were dry aged. The taste of dry aged steaks is very distinct and adds a fifth dimension to the taste of a fine steak. I had always wanted to dry age my own steaks at home, but all the info I have ever seen involved a very messy process that I would estimate smells up the fridge and ruins the meat.
I recently found a way to dry age in my fridge without that mess. I used a product called the Drybag (it lets moisture come out and maintain vacuum at the same time - seems amazing, but it works).
I vacuum sealed a ribeye I bought at Costco (it makes about 6-8 - 12oz steaks) and aged it for 2 weeks on a wire rack in my fridge. You have to have air all the way around the piece of meat.
At the end of 2 weeks, I took the meat out and trimmed off the dry crust on the outside that forms during drying. The steaks came out very flavorful and perfectly tender.
I found this product at DrybagSteak.com
I recently found a way to dry age in my fridge without that mess. I used a product called the Drybag (it lets moisture come out and maintain vacuum at the same time - seems amazing, but it works).
I vacuum sealed a ribeye I bought at Costco (it makes about 6-8 - 12oz steaks) and aged it for 2 weeks on a wire rack in my fridge. You have to have air all the way around the piece of meat.
At the end of 2 weeks, I took the meat out and trimmed off the dry crust on the outside that forms during drying. The steaks came out very flavorful and perfectly tender.
I found this product at DrybagSteak.com