Tried dry-aging a ribeye in my home fridge for 21 days - totally worth the wait

I saw a video from Kenji Lopez-Alt where he dry-aged a steak in a regular fridge with just some cheesecloth and a fan. Setup cost me about $12 for the steak and some cheesecloth from Target. The meat got this nutty, funky flavor that's nothing like a fresh cut. Has anyone else tried this at home or am I crazy for using my fridge space like this?

2 comments

2 Comments

rosed325d ago

Oh man, you are definitely not crazy. I did the same thing last fall with a New York strip and it was a game changer. I rigged up a little fan in my fridge too and the meat got this deep, almost mushroom-y smell that was unreal. The crust after searing was way better than anything I've bought pre-aged. My husband thought I was nuts for taking up a whole shelf but he changed his tune after one bite.

matthewsullivan5d ago

Right, I did basically the same thing with a ribeye last winter and it turned out amazing. I wrapped mine in cheesecloth and set it on a wire rack over a baking sheet (caught all the drips) and left it in the back of the fridge for five days. That deep funky smell you mentioned is exactly what I got too, and the sear was so much better than anything from the store.