Dry aging steak at home.. made easy
I had always wanted to dry age my own steaks at home. But everywhere I looked there were instructions that were really messy and involved having meat sitting in your fridge open for a long time. This would create odors in the fridge and the meat both. Recently I found an easy way to do it. Using a special moisture permeable bag, I dry aged a boneless ribeye to perfection. I put the meat into the bag and vacuum sealed it ( I bought a vacuum sealer). The bag allows moisture to permeate, but still keeps a vacuum (pretty amazing). I aged it on a wire rack (you have to allow the air to surround the meat) in my fridge for 2 weeks. Took the meat out of the bag and trimmed off the hard crust that forms from it drying.
The steaks were perfect and had a distinct dry aged flavor and butterknife texture.
This kind of aging used to be only the domain of fine steak houses or specialty meat processors, but now I can do it at home.
Check out www.drybagsteak.com