How to Dry Age Steak

Step 1: Buy a whole roast Buy a whole rib-eye or loin roast. You must age a whole roast first, and then cut it into steaks.
TIP: Buy the highest quality beef you can find. Only USDA Prime or Choice grade is appropriate for dry aging.
Step 2: Rinse and dry Rinse the roast well and pat it dry with paper towels.
Step 3: Wrap and store Wrap the meat in cheesecloth or in clean cotton dish towels (not terry cloth). Place it in a shallow pan on the bottom shelf of your fridge, in the coldest spot. Put the thermometer next to it.
TIP: Make sure the temperature stays between 34 and 36 degrees Fahrenheit to prevent spoilage or freezing. Open the fridge as little as possible.
Step 4: Change the towels Change the towels daily. Soak the used towels overnight in cold water, and then soak again in cold, salted water for three hours to prevent blood stains. Then wash them as usual.
Step 5: Wait Age the meat for three to seven days, and the roast will gradually turn darker and develop a hard outer crust. As it ages, the roast will shrink in size but grow in flavor.
TIP: Avoid dry aging during periods of high humidity, as this increases the chances that mold will form on the outer crust.
Step 6: Trim and slice Trim off the hard outer crust and cut away any mold that may have formed. Slice the roast into steaks or roast it whole in the oven using your favorite method, and enjoy!
FACT: Did you know? People in the U.S. consumed 27.3 billion pounds of beef in 2008.

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