Overheard a guy at the grocery store say he ages his steaks in the fridge for 5 days uncovered and I had to try it myself

I grabbed a ribeye last Tuesday, left it on a wire rack in the back of my fridge, and now my standard weeknight dinner tastes like a $50 steakhouse plate so has anyone else tried dry-aging basics at home with just fridge space?

3 comments

3 Comments

hugo_cooper1mo ago

Man that's exactly how I got into it too, same story except mine was a sirloin on a Tuesday and by Friday I was hooked. The crust it gets in the pan is unreal compared to a normal fridge-aged steak. Just keep an eye on humidity in your fridge, if it's too dry you'll get a hard shell that's more wasted than tasty. Try a New York strip next, the fat renders completely different after five days uncovered.

nina_hall1mo ago

Subscribed. That dry crust part hit too close to home.

margaret_singh112d ago

Hugo_cooper's right, same pattern as learning to fix your own car or bake bread.