How to Dry Age Steak at Home

How to Dry Age Steak at Home

There's something inherently special about aged foods and beverages. The depth and richness of flavor that comes with time and careful preparation makes eating or drinking something that has been aged (whiskey, wine, cheese) an experience

The same can be said for Dry Aged steak. It's a uniquely flavorful experience.

Dry Aging beef brings out deep, nutty flavors and a soft, velvety texture you wouldn't expect from a classically prepared steak. It's a process developed prior to refrigeration and mostly maintained by top steakhouses, but you can Dry Age steak at home, too.

Here is how UMAi Dry® allows you to create the ultimate Dry Aged steak:

1. Select a well-marbled sub-primal cut of beef (full ribeye, striploin, or sirloin). Meat should be in the original processor packaging whenever possible. Untrimmed, untouched beef produces optimal Dry Aging results.

2. Apply UMAi Dry to gooey, moist meat. This "meat glue" is essential for the UMAi Dry membrane to bond with the surface. You can either vacuum seal the bag or use the immersion method for creating good contact with the meat. Don't worry about air pockets. UMAi Dry is not a vacuum bag--it allows for moisture and oxygen exchange.

3. Place the sealed beef on an open wire rack in your modern frost-free refrigerator. The refrigerator should be located within a consistent room temperature environment. Age the beef between 28-65 days. (Most chefs recommend a "sweet spot" between 35-45 days.)

4. At the end of the aging period, trim off the outer "bark" (the portion that has dried out during the aging process), and cut the meat into steaks. If you are holding it for more than 3-4 days before cooking, use a vacuum seal to preserve it. Dry Aged meat freezes well because of the lower moisture content.

5. Grill to perfection, and enjoy the unique, full flavor that only Dry Aging can produce!

Choose an UMAi Dry Starter Kit -- and just add meat!