If you’re reading this article then chances are you’ve tasted just how amazing dry-aged steaks are.
You want to recreate the tender and flavourful meal that you had, hoping to capture its magnificent taste for a cheaper cost.
But, can you really dry-age beef at the comfort of your own home?
Well, the answer is yes, but it’s not that simple.
This is why here in Osso Steakhouse Penrith & Rouse Hill, we will teach how to
Dry-aging beef at home is no walk in the park.
You need a dedicated set-up for it.
Here’s a list of the essentials:
The fridge that everyone uses at home won’t suffice.
You’ll need a one that is only used for dry-ageing alone.
Let me explain why you have to do this.
If you have had the pleasure of tasting different dry-aged steaks served in different steakhouses, then you’ll notice that they don’t taste the same.
You may think that this happens since they may use different seasonings, cooking styles, etc.
But the truth is, even if they sourced the meat from the same producer, used the same cut of beef, employed the same chef, and seasoned and prepared it in the same way, the taste would still be different.
“Why,” you might ask.
Well, one the biggest reasons for this is that the area wherein the beef is dry-aged greatly affect its flavour. It will absorb whatever it is that’s in its atmosphere. This includes the moulds that are unique to each location.
So just imagine what will happen if you mix it with other contents within your fridge.
You should also use a medium-sized fridge so that there’s enough room.
Additionally, a standalone fan should be put inside the fridge for airflow.
It’s also a bonus point if the door is glass so you can check the progress of your meat.
Place the meat on the rack which separates the cuts and put a tray on the bottom of the fridge in order to catch the drips.
The next thing that you have to bear in mind is the temperature.
When you’re storing your meat, make sure that the temperature is below 40°F and above 29°F.
You can check this using a refrigerator thermometer.
Make sure that you don’t dry-age individuals cuts of meat.
This is because after the dry-ageing process, moisture will be lost from the meat.
This means that although it will be more tender and that the flavour becomes more packed and intense, the size of the meat becomes smaller.
You should also consider getting a cut that has more external fat.
The reason for this is that after it has aged, you’ll have to cut the rind off.
If you’ve just been overwhelmed by the process mentioned above and have a decent budget to throw in, then you can always buy a dry-ager.
It removes all the hassle of dry-ageing using a home fridge.
It’s also built for dry-ageing so you can already predict that it will produce satisfying results.
Osso Steakhouse Penrith & Rouse Hill has a dry-ager that you can visit today.
If you are looking for inspiration or want to see how commercial dry-agers look, then you can visit us at 10-14 Market Lane Rouse Hill NSW 2155.
Now that you’ve learned how to age steak at home, you may want to opt-out for an easier alternative, that is having your steak prepared at a steakhouse.
Osso Steakhouse Penrith & Rouse Hill offers amazing Black Angus steaks.
If you want to learn more about our internationally acclaimed dry-aged steaks, then you can read about it by clicking this link.