Making dry age steak at home is not entirely impossible but kinda doable. On that positive note, I will first tell you about the basic facts pertaining to the dry aging of beef.

The meat processing plants leave the beef hanging in huge meat lockers at a specifically preset temperature and humidity for about 10 to 28 days. What happens when they leave it like that is, the enzymes present will break down the muscle tissues and tenderize the meat. Tenderizing begins to happen after 2 weeks and meat starts to gets a strong beefy flavor. Of course, refrigeration will suck the moisture of the beef to some extent.

1. To make dry age steak at home, you will first need an empty refrigerator, some cheesecloths, a freezer thermometer and a hygrometer (if you can afford one that is). Firstly, thoroughly clean the refrigerator. Then set the temperature anywhere between 33 and 36 degrees. Wrap the steak in the cheesecloth ; wrap two or three layers around it. The cheesecloths help in preventing the loss of excessive moisture. Use the hygrometer to measure the humidity of the fridge. Place the beef on a rack and shut the door.

2. Now, what? We wait. We wait for two weeks to see the desired results.

Eating tenderized meat, in my opinion is an acquired taste. People like me like the beef straight from the butcher's to the oven. Maybe some like you prefer aged beef. It is a matter of choice but either way, you now know how to make dry age steak at home.

PS: What ever you do, do not dry aged pork.

Image Courtesy: beefaficionado.blogspot.com