How to dry Aged Steaks

It’s said that drying aged steaks is a lost art. When an aged steak is dried the moisture evaporates from it. This allows for the steak to have a greater concentration of flavor and taste. Also the meat becomes more tender as the natural enzymes in it break down. The aged steaks are dried by hanging them in a refrigerated cooler at a specific temperature and humidity for 10 to 28 days after its freshly harvested.  Even though this method isn’t as common as it used to be you can actually do it in your own house by following some simple steps.

Drying Aged Steaks Process

• The most important part is selecting the right meat. You want to use USDA Prime or USDA Choice Yield Grade 1 or 2. You want to use only one of these because the meats have a thick layer of fat around them. This fat stops the meat from spoiling during the process.
• Secondly you need to make sure you buy a whole steak or strip. You can’t age individual steaks.
• Before you wrap it up and put it in the freezer you want to rinse it with cold water and pat it dry with paper towels.
• Finally wrap the meat in a clean and large white cotton dish towel and place it in the bottom of the refrigerator for 10 to 14 days to produce your aged steaks. Remember to change the towels every day.