Dry-Aged Beef

You can dry-age your own beef if you have an extra refrigerator. I am hesitant about recommending the process otherwise, because of the temperature changes, the aromas from other foods, and other potential problems.

We are talking about a very large piece of beef, as well. I recommend a 10-15 pound whole, bone-in sirloin strip roast. Place it bone side down on a pan covered (the pan, not the beef) with plastic wrap. Put it on a shelf in the refrigerator and leave it alone for a week to three weeks. Keep the temperature at about 35 degrees, and avoid opening the refrigerator more than once or twice a day.

SteakKnife-PorterhouseAfter a week or so, the exterior will get dry and a bit hard. After longer than that, the beef may actually become moldy. When you’re ready to cook, trim off ALL the exterior, to about 1/4 inch deep. (You can leave the bones on, however. At that point, I like to roast the whole thing in one piece to medium rare (about 140 degrees internal temperature). After roasting, I cut the entire rack of bones off, then bring it to the table and carve it into steaks there.

I’ve had good luck with this, but I must warn you that you are taking a chance on spoilage. So be careful. If in doubt, throw it out.

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