Dry Aging Steak at Home

if you REALLY want to make a bomb as fuck steak, you have to have it dry aged. normally, a quality steak-house dry aged cut is a tad more expensive. but, you can save some fundage by dry-aging at home. here’s what you do.

buy a quality steak. personally, i prefer a thick-cut porterhouse. the reason, there’s a filet mignon AND a new york strip. it’s the best of both worlds. so, i usually ask the butcher (the butcher at your local supermarket WILL cut a steak to your specifications) to cut me a 1 and 1/2-2 inch slab o’beef. once you get it home. get an aluminum baking tin or thick paper plate and poke 3-4 holes in the center of the pan. run bamboo skewers into the holes make a kind of tray. you’re trying to keep the steak off the bottom of the pan to maximize the air flow to age the steak.

wipe the steak down of all moisture and throw away dirty paper towels. then wrap both sides of the steak with paper towels and place at the bottom of the fridge (preferably on it’s own shelf or bin). let it sit for 24 hours. after 24 hours, remove from fridge, discard paper towels, flip steak, and add new paper towels. return to fridge for another 24 hours. remove from fridge, discard paper towels, flip steak, and place steak back in fridge for another 24 hours. rinse repeat for 3-4 days. the outside texture of the steak will have a dry’d feel to it.

the steak may develop a slight odor. that’s NOT a bad thing; it means it’s aging properly. remove from fridge and let it sit until close to room temp. season ONLY with kosher salt and fresh cracked black pepper. place under broiler (about 6-8 inches under heating element). you’re looking at about 4 minutes per side for medium rare.

remove from oven and let it sit for 10-15 minutes.

i like to serve with steamed asparagus. take a batch of asparagus, bend them lightly until they break- discard the stem section, keep the florette. place the prepped asparagus in 4-5 paper towels soaked in water. place in microwave and cook on high for 2-3 minutes. let sit in microwave for 5 minutes after cooking. you can do this with damn near ANY vegetable: potatoes, broccoli, cauliflower, etc.

enjoy. the meat has an absolutely amazing tenderness and moisture. it’s a steak experience you won’t forget.

stay up.

day one. notice the skewers. the paper towels are gone after the second day.

day one. notice the skewers. the paper towels are gone after the second day.

after first 24 hours.

after first 24 hours.

after 4 days. the steak was a tad thicker and needed an extra day. notice the exquisite color. that's what you're shooting for.

after 4 days. the steak was a tad thicker and needed an extra day. notice the exquisite color. that’s what you’re shooting for.



23 Comments on “Dry Aging Steak at Home”

  1. John Apostate says:

    Having never done steak, this sounds like a brilliant place to start. Thanks for the food porn. I’m lovin it!

  2. ARoss says:


  3. RojoC says:

    I just came….gastronomically.

    • dannyfrom504 says:

      Give it a go and get back to me. Best steak ever.

      Sent from my iPhone

      • RojoC says:

        I think I will, when we move and settle into the new place.

        Is it OK to grill dry-aged steak over coals? (My preferred method of cooking meat).

      • Jack Schitz says:


        Try grilling it in the opposite order that you probably learned. So cook it on the “cold” side of the grill until you get it to ~5 degrees below the internal temperature for the level of done-ness that you want and then move it over the the hot side of the grill and sear it off quickly to get your crust. Flip it as much as you want, rest for a few min and eat. This method really works (contrary to popular belief, searing first does not “seal” in the juices).

        Personally, I cook my steaks su-vide first and then quickly sear them in clarified butter in a pan, but I take this shit pretty seriously.


      • dannyfrom504 says:


        when i grill i do “indirect cooking” as well. i never place the meat right over the coals.

      • RojoC says:

        Hmmmm. Interesting. I generally sear a steak over directly hot coals for exactly one minute, both side, then I proceed with indirect. I never thought about doing in reverse.

        I know that searing doesn’t lock in squat.

        May I ask what the advantages of grilling in reverse are?


      • Jack Schitz says:

        If you sear first then by the time you are done cooking the steak through the outside (i.e., the part just inside the crust) is probably going to be overdone. If you cook the steak indirectly first you will get a good start on the crust that you finish quickly over direct heat. (FYI, this is why I usually cook my steaks sous-vide first and then add crust by frying at the very end)

        Also, salt liberally and early (like a couple hours before you grill) this will allow the juices pulled out by the salt to partially reabsorb into the meat with the salt actually seasoning it and not just dehydrating the steak.

        And finally (for the reasons specified above) start with a room temperature steak.

        This generally works, at least in my experience….

        Have fun.

      • Jack Schitz says:

        Oh also, When I sear 2nd I generally find the crust crispier.

    • Jack Schitz says:

      A bit fragmented here as I just thought of a good analogy.

      Think Creme-Brulee as opposed to slightly underdone (gooey in the middle) cake. For the Brulee, the chef cooks the custard at lower temperatures in a a water bath so that cooking is even and then crusts off the top with the help of some granulated sugar. With a slightly underdone cake you get graduated levels of doneness through the cake.

      Ideally (at least for me) you want a steak to look like this:

      |Crust| Uniform Pink Center |Crust|

      What you get from conventional grilling is often this:

      |Crust| Grey Transition | Pink | Grey Transition|Crust|

      This is because you use a temperature higher than what is required to make the center Medium Rare (i.e. 135 degrees F) to push heat into the center of the steak so you end up heating the meat just inside the crust to well done. This is particularly true of thicker cuts of meat where you need more time to get the internal temperature up. So ideally if you could control your grill’s temperature to make the indirect heat exactly 135, you could let your steak come up to temperature slowly and not overdo the outer bits of the meat. Then you could quickly sear the meat to get the crust. If you do this quickly there is generally not a enough time for the high heat to form much of a grey transition layer and then the steak is taken off of the heat altogether. Contrast this situation to the normal grilling method where the heat carrying over from an initial sear + additional heat from the indirect grilling process forms more of a grey transition layer.

      This is how your creme-brulee is prepared and it also works for steaks (at least for me).

      I hope that makes sense.

  4. Athor Pel says:

    Your cooking posts are performing a great service to mankind. Emphasis on man.

    Speaking of steak, I’ve been reading a cookbook. It’s all about meat.

    Meat: A Kitchen Education by James Peterson

    So far it is excellent.

    • dannyfrom504 says:

      the only cooking book i ever purchased is the LaRousse Gastronimique. any foodie should have one. indespensible.

      On Mon, Apr 15, 2013 at 11:09 AM, dannyfrom504

  5. Jack Schitz says:

    If you guys want to do this at home (and FYI, I do with a specialized dry aging cabinet – I have a lot of game animals in my freezer) you should go over to the link listed below. Long story short, you are going to need to buy the WHOLE PRIMAL (my preference is bone in ribeye, but…) with NONE OF THE FAT TRIMMED OFF and age for at least 25-30 days.


    For those of you flush with cash and serious about this:

  6. TempestTcup says:

    So, my husband says, why don’t you dry age a couple of steaks like Danny does? So, here I go 🙂 (yikes)

  7. […] what are good bacteria sources? Well tonight I’m pan frying in coconut oil a huge T-bone dry-aged as per Dannyfrom504, which is made so tender & flavorful by bacterial & enzymatic action breaking down the […]

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