how do you age steak?

Answer 1

Depending on where you purchased the meat, it might be aged already. It would say something like "dry aged" or "wet aged" on the package.

To dry-age steaks (which is the best thing to do, for flavor and tenderness), first you need a good cut of meat. Use T-bone, porterhouse, ribeye, New York strip, or something similar. Tenderloin (such as filet mignon) will work, too, but probably shouldn't require any aging.

Remove the steaks from their packaging, and place them on a plate or platter, or more than one platter (depending on how many steaks you have), so that they don't overlap. Place them, uncovered, on the bottom shelf of the fridge. Don't season them at all (salt, pepper, etc). Allow them to age for at least 24 hours, as long as 48 hours. Turn them over one time, halfway through the aging process.

When they're done aging, they'll look like they shrunk a little bit, and the surface of the meat might have a darker color to it. They might also have a musty aroma...this is good!

Rinse off the steaks in cool, running water, and pat them dry with paper towels. Season them LIGHTLY (only a little salt and pepper...don't go nuts with the sauces or anything). The best way to prepare aged steaks is either grilling or broiling. They will have a much richer flavor, and they'll be more tender.

BTW, if you're aging meat at home, make sure it's beef. Trying this with pork or poultry should be left to the professionals.

Answer 2

1. Start with a large piece of met. (8-12 pound roast, whole rib eye) You'll lose 20% of the weight as the moisture evaporates during the aging process.
2. Chill the meat. Place the meat on a rack inside a large pan. The pan needs to be big enough to catch all the dripping blood. Loosely wrap the meat in cloth (don't use paper) towels. They also will absorb some of the moisture. Place the meat at the bottom of the fridge where it is the coldest.
3. Keep it fresh. It is imperative that the meat surface stay dry enough that bacterial growth can take over. You must change the towels daily and replace with freshly laundered ones. Drain and rinse the pan. DO NOT BE TEMPTED TO TASTE THE MEAT.
4. Cut and use. After about a week and a half of this drying process, the meat may become dark maroon and the outside skin will feel tacky or even crusty. Now is time to start processing the meat. Make sure you cut off anything that looks like it might kill you. Make a full quarter inch trim all around the outside of the roast. Also cut off anything that has turned green.
5. Cook the meat and pray that no one dies.

Just kidding. Have fun.