It’s no secret – I’m a carnivore. I simply love steak. I love good steak and am willing to pay for it. However, that can become an expensive habit, so I started googling how you age steaks at home. In general the rules were pretty simple – you cannot age a steak at home safely without either purchasing serious equipment or running the risk of getting sick. I did come across some guides on how to age your steak at home. The rule of thumb is a maximum of 4 days at home in your fridge. Here’s what happened when we decided to make our own aged steak
Before I start let me just say that all great steaks go with a good cut of meat. I learned a long time ago that the word Angus has nothing to do with the quality of your meat. Instead aim for words like Prime and dry aged. I’m also a fan of dry aged steak. Strangely that’s a bit hard to find in South Africa. Everything here is wet aged. So the pictures here are from us dry aging a 21 day wet-aged steak. Talk to your butcher and see if you can get a good cut of meat. I prefer rib eyes for this. Whatever you get, make sure it has decent marbling. You don’t want a lean steak for this endeavor.
- 1 wood burning / charcoal grill
- Large Cast Iron Skillet
- Large fork for turning your steak
- An open rack in your fridge
- A cookie drying rack
- A dish to catch any drippings
Aging your steak
- Start by setting your fridge to 1 degree celsius. You’ll want to keep things as cool as possible – especially since you’re putting meat in there for some days!
- Take your steaks and wrap them 2 – 3 times in cheesecloth.
- The cheesecloth is going to help suck out the moisture from the meat while it softens. This will intensify the taste.
- Place them on a rack in your fridge and place a dish underneath to catch any drippings
- Let them sit there for 4 days in the fridge
- Do your best to avoid opening your fridge unecessarily.
Grilling your steak
- This grilling technique works fine with charcoal, wood or gas. It’s really up to you.
- Sprinkle the salt and pepper over your steaks on the front and back
- What’s critical here is that you use a cast iron skillet. It will distribute the heat evenly and give you nice caramelization on your meat.
- I eat my steaks medium rare – but it’s up to you. Grill for a few minutes ( or more per side) based on how done you like your meat.
- When you’re done you should have a yummy steak that looks like this :