Posted by on Nov 9, 2011 in Recipe | 2 comments

Now that Halloween’s passed, the holidays are quickly approaching and it’s about time to start thinking about what to serve up during the big Turkey Day dinner! If you’re brainstorming and trying to think of a main entree that can top the almighty turkey, then let me ask you this. What could possibly be better than turkey…besides steak?

But we’re not just talking about any piece of raw meat slapped onto a grill, we’re taking it to another level and aging it.

Ewww, aging it? What are you doing, spoiling perfectly good meat?! Yea, that was my first reaction too. But the results are surprisingly delicious and you’re left with insanely tender meat that melts on your tongue.

45-days old

So, first of all, you’ll want to purchase a good hunk of your favorite type of beef. We went with rib eye.

Now that you’ve got your slab of meat, pat it dry and then cover it with salt and pepper (optional). If you have a cooling rack, it’s best to let the steak age on top of the rack. If not, then putting it on a tray with paper towel is fine. Make sure that the paper towel is on both the top and bottom of the steak. Once you’re done, make some space at the bottom of your fridge (the coldest part of the refrigerator) and let it sit for a few weeks.

For the first week or so, you’ll want to change your paper towel every day. This is because the steak is going to bleed as the liquids drain out. Other than changing the daily ‘diaper’, don’t do anything else to the meat.

After several experiments, we’ve found that aging the steak to 45 days is when it’s absolutely delicious. If you’d like to try and make aged steak like the kind found at most steak houses, then you might want to try for 27 days. However, if you don’t have the time, aging it for a week or two is still better than nothing. I promise that you’ll taste the difference!

Once you’ve aged your steak to your heart’s content, take it out and introduce it to the grill.

Depending on how thick you cut your steak, as well as how rare (or well done) you like your steak, the amount of time you keep the meat on the grill will vary.

For a simple (and accurate!) way to figure out whether or not your steak is raw or well done, check out this handy Finger Test.

Otherwise, slice up your steak and serve as you’d like. Whether it be in pretty slices, or just digging right in.

Good luck and enjoy~!

~ AJ ~

Photographs taken and provided by AnnMarie Hwang

2 Comments

  1. Nov-9-2011

    Oh wow, I didn’t know you could age it for so long… I’d always thought it’d just take a week or two!

  2. Nov-9-2011

    Yea, I was pretty skeptical myself at first. I think the longest suggested period of aging is 72 days or something. We tried that too but weren’t too crazy about it, the meat had gone past tender to being a bit tough (but very lean) by that point. I bet if we left it any longer it’d become jerky…or something akin to prosciutto.

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