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The retired butcher in Austin told me to age ribeyes on a wire rack, not in the cryovac bag
He said the bag traps moisture and kills the crust, so I tried his way with 6 steaks over 5 days and the difference in bark and tenderness was massive, has anyone else had better luck with open-air aging or am I just paranoid about the fridge smell?
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benflores2mo ago
Ha! That butcher knows his stuff. I did the same thing with a couple of strips last month, five days on a rack in the spare fridge, and the crust came out way crunchier. The bag version always felt a little soggy on the sear, like the surface never really dried out. Yeah, the fridge smelled kinda funky for a bit, but a bowl of baking soda took care of it. Trust the rack, man, it's a game changer for the bark.
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