Aging steak in your fridge

This is more of a technique than a recipe, essentially it is a way to age steak by dehumidifying it’s surface so when the steak is cooked the juices are retained.  And a simple method for cooking a perfect steak every time.

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Aging steak in your fridge
Course Main Dish
Cuisine Traditional
Course Main Dish
Cuisine Traditional
  1. Place steak on a wire rack on a tray, and put it on a shelf in your fridge so nothing touches the steak.
  2. After a few days the surface of the steak will start to dry and the color darken slightly.
  3. You can leave the steaks in the fridge up to a week
  4. Set the oven to 375F (180C). Select a pan that you can put in the oven, ideally one for which you can remove the handle, and put it on the heat.
  5. Cook the steak in a hot pan for 2-4 minutes (2=Rare 4=Medium Well). I like to liberally salt the uncooked surface.
  6. Turn and cook the other side in a hot pan for 2-4 minutes (2=Rare 4=Medium Well)
  7. Put the pan in the oven for 4 minutes to finish cooking.
  8. Let the cooked steak rest on a wooden board for 4 minutes ... do not cut into it until it has rested.
  9. OK now you can cut it, and you shouldn't lose the juices.
  10. Enjoy

Notable Replies

  1. Fantastic write up.
    Try this. Flip the cooking process. Start it in a 275 degrees oven. Let it come up to 10 degrees shy of your preferred serving temp.
    Heat a pan and sear it.
    This does two things.
    It gently cooks the steak without messing with the protein fibers and squeezing out the juices. You’ll get a more tender steak

    1. It dries off the surface for that perfect crust when you sear. Won’t need that much time in the pan.

    Or cook it Sous vide.

    I semi dry aged a prime rib roast sometime back using similar process.

  2. Is that a sauce in Richard’s original picture? If so, what is the recipe for it?

  3. Dry aging steaks is almost a must - the beefy flavor increases and it retains more of its juices! Once you go aged you’ll never go back! It’s kind of like brining poultry - once you have a properly brined breast/leg/bird, you’ll never want to go back.

    Thanks so much for sharing this technique!

  4. Riesling with steak, wtf?

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