I'm exploring this new idea of dry aged beef at home. I know that it takes a long time and would love some tips before I get started! I would hate to ruin a perfect piece of steak because I didn't do it correctly. Any thoughts would be appreciated!
Sent by Esther
Wow, Esther — we have never tried to do this, but we did find this article from Fine Cooking
that makes it sound easy. You pretty much just leave your steak or roast in the refrigerator for a few days.
• Dry-Aging Beef Pays Off With Big Flavor
We are going to throw it out to the readers and see what they think. Any tips for Esther? (You can follow her progress, by the way, at Ambitious Deliciousness
Related: What's the Difference? Dry-Aging vs. Wet-Aging Beef
(Image: Racked NY)