Dry Aging Meat

There's a reason ordering dry-aged meat at a restaurant is so expensive. The meat sits in a controlled temperature room of 34-37 degrees for around two weeks. The outside of the meat actually begins to spoil and forms a thick crust of the spoiled part. When the meat is going to be cooked in a restaurant, all of the spoiled part is cut off and the inside is still red, unspoiled meat. But only about 50% of the steak is actually salvageable which explains why a rib-eye or piece of wagyu seems to cost twice as much at dinner. You're essentially eating the cost (no pun intended) of the aged meat.

That doesn't mean it's not the most delicious way to serve a steak and that you can't do it yourself at home for a fraction of the cost and 100% of the juicy meltiness. Keep reading ...


To test this, buy a ribeye. Don't buy a flank steak or go overboard with a filet mignon. Just splurge on a nice ribeye. I don't eat a lot of fat so I trim most of what I can without totally dismantling it. Then prepare your dry-age seasoning ...

Dry-age Seasoning:

1. 1.5 tblsps Salt
2. 1 tbl brown sugar
3. 1/2 tsp pulverized red pepper
4. 1 tsp paprika
5. 1/2 tsp of garlic powder

Mix it up with your FINGERS. Don't do what I did above in the picture and use a spice blender because I feel like it obliterated the stickiness and color of the brown sugar and paprika. When I use just my fingers it's a lot better. (Although this was still extremely good).

LEAVE IT IN YOUR FRIDGE FOR 72 HOURS. If you absolutely cannot wait that long then you MUST wait for 48 hours or this is useless. Don't wait for more than 3 or 4 max. Then grill it as you would any steak. It's amazing.