Can you dry-age beef at home?

[evansmom]

Message

[tartuffe]

A few years ago Jeffrey Steingarten chronicled his efforts to dry-age at home in a book. It was hilarious and detailed.

[steakman55]

There was a page and half article in Saturday Wall St. Journal devoted just to this subject several weeks ago with detailed instructions. I will try to locate it.

[mcel215]

Alton Brown did a show on it!

Check out his method on ftv.com.

I love AB.

[jerry i h]

Yes, you can, but it only works for expensive cuts of beef: filet mignon, new york strip, porterhouse, T-bone
Cook's Illustrated is the only place in recent memory that advocates it.

1) buy expensive cut of beef
2) place naked (no salt, no rubs, no nothing) on a ceramic or glass plate
3) put into frig overnight
4) flip meat over
5) repeat
6) meat should age at least 2 days (hey, how many days you got?)
7) make sure your frig goes below 40 degrees at all times
8) thank the carnivore gods for your bounty (and I don't mean me, either)

[jerry i h]

Just noticed I left out some important details:
-this only works for individual steaks
-I have no idea how this works with big chunks of meat (although I just gave this treament to a 1.5# chuck roast-looked like flat iron but I am not sure-and roasted for 1.5 hours at 275; came out great, but I am not sure why)
-the meat in your frig must be UNcovered
-yes, it will stink up your frig
-it will look nasty, weird, and fit for the trash
-do not attempt to 'clean' or 'trim off' the nasty stuff; it will cook just fine
-cook it like any other steak