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I thought dry aging in a fridge was a gimmick until I ran a side by side on two ribeyes
For a long time I was dead set against dry aging at home. I figured it was a waste of a good fridge and that the pros do it in rooms I could never match, so why bother. Last month I had two choice ribeyes from the same loin, same weight, both about 1.5 pounds. I put one in a regular fridge on a rack for 14 days and left the other in the cryo. The dry aged one lost about 4 ounces to trim and moisture, which stung at first. But when I cooked both on the flat top, the aged one had a nutty, beefy taste the fresh one just did not have, and the texture was softer even though I cooked them the same. I was wrong about it being a gimmick, and honestly the trim loss is worth it for a steak night at my place in Council Bluffs. Now I want to hear from anyone doing this at scale. How do you keep the smell from taking over the fridge, and do you bother with a dedicated setup or just use a spare one?
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amy69215h ago
I did 21 days on a strip loin last winter and got that same nutty flavor you are talking about, so you are not crazy. My trick for the smell is a small box of baking soda in the fridge plus keeping the meat on a rack over a sheet pan, and I crack the door once a day for a few seconds. A cheap used fridge from Facebook Marketplace is the way to go so your milk does not taste like old beef.
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