Dry Aged Steak
2008-07-13
Chris Shenton

We've done this a few times, starting with a week and now up to two
weeks.  I'd like to push it to three or four weeks but don't want an
expensive mistake due to too-warm aging.

Here's info from the latest round, aged for 15 days.

6.74#	Beef Ribeye Roast Boneless USDA Choice (Costco)
5.93# 	final weight after aging, a loss 0.81# or 13z or 12%.

Place footed wire rack in bottom of roasting pan so air will get under steak.
Place roast on rack, fat side down;
I didn't want the fleshy part to "weld" to the rack.
Cover pan with smooth cotton kitchen towel or napkin, hold in place
with a bungie cord so it doesn't drop down and touch the meat.
Place on bottom shelf of refrigerator, ours is about 34F there.
Age for a couple days like this.
Uncover, flip steak to fatty side down so juices will head toward meaty side, 
and any "bugs" will land on fat side which can be trimmed.
Re-cover and age for a total of two weeks.

If there's any deterioration, trim it off.
Cut into 1#, approx 1" steaks.
Wrap individually in cling film, then in vaccuum sealer bags. 
Freeze well. 

Defrost slowly in fridge for a day before cooking.
I season with salt and pepper, and smear a little olive oil on
to promote browning and cook rare over hardwood lump charcoal.
Topping with a small pat of compound truffle butter is excellent.