How Long Should I Wet Age My Beef Tenderloin
Beefiness
Wet-Aging vs. Dry out-Crumbling and How to Dry-Historic period Beef at Home
If you've e'er tasted a thick prime number steak dry-aged 4 to vi weeks (and reverse seared), y'all've come pretty close to heaven on globe. One of the best dry-aged beef purveyors nosotros know is Chicago Steak Company. Nosotros asked Chicago Steak CEO Matt Crowley to share his thoughts on the difference between dry- and wet-aged beef and how to dry-age beef at home.
If you've bought a steak from a grocery shop, there's a adept chance you've purchased a moisture-aged steak. Dissimilar dry-aging, which is centuries old, wet-aging is a relatively new technique, invented in the 1950s.
Wet-aging involves vacuum sealing steaks—the same method used to forbid freezer burn when freezing meat. Though some people adopt wet-anile steaks, virtually Americans adopt dry out-aged beef. Without oxygen, the chemical changes that need to occur for dry out-aged taste simply aren't possible. While a pocket-size amount of enzymatic changes tin can happen in moisture-aged beefiness, the overall modify is minimal. This leaves wet-aged steaks with a more metallic, "bloody" gustation, while dry-aged steaks have richer, fuller-bodied, and more circuitous umami flavors.
Wet-aging is popular with many grocery stores because it is a far less expensive process than dry-crumbling. While dry-crumbling typically takes 4-6 weeks, requires specialized aging lockers, and causes product loss due to trimming and evaporation, wet-crumbling takes less time, less equipment, and causes no loss of production. As a result, wet-aged beef is easier to detect and cheaper to buy.
Misconceptions About Dry Aging
While it'southward possible to dry-age beef at home, information technology is far more than difficult and involved than some guides (including several online) would pb you to believe.
One popular misconception is that you can dry out-age steaks past lining them with cheesecloth or paper towel, and so leaving them in your fridge for iv to 7 days. While this method dehydrates steaks (which tin enhance flavor intensity), it does not properly historic period them. Beef needs to be anile for at to the lowest degree 14 days for enzymes to properly tenderize fibers, and needs to exist anile for at least 21 days for circuitous flavors to develop. I calendar week in a fridge—cheesecloth or no cheesecloth—won't make that happen.
Instead, dry-aging takes dedicated equipment, time, and large, primal cuts.
What You Need to Dry-Age Beef
If you want to dry-historic period beefiness at dwelling, you'll need to start out with a big cut of meridian-grade, USDA Prime beef. Dry-aging needs to be washed before a roast is cutting into private steaks, so go with something like a large rib roast, three ribs minimum. Also, exist sure to purchase a cut that still has a thick cap of fat on its exterior. This style, that side volition but lose fatty when you trim the outside at the end of the aging process.
You lot'll and so demand the post-obit equipment: a dedicated refrigerator, a small fan, a tray, and a wire cooking rack.
Annotation: Exercise non historic period beef in a fridge with other foods, every bit your beef will pick up flavors from those foods and vice versa. Dry-aging in a multi-use refrigerator will also throw off moisture levels. The need for a dedicated fridge is the biggest claiming and added cost to at-home dry-aging.
How to Dry out-Age Beef at Abode
- First, select your fridge and fix a pocket-sized, electric fan inside to maintain airflow. Side by side, put a wire rack on elevation of a tray. The tray is to collect any drippings. Brand sure the bottom of the rack is elevated so that airflow is possible on all sides of the beefiness.
- Set your cut of beefiness on superlative of the wire rack. Then, slide the tray, rack, and beef into the fridge and wait. Wait two-4 weeks if y'all're only looking for added tenderness, 4-6 weeks for that famous dry-aged taste, and 6-8 (or more than) weeks if you're looking to develop some seriously funky aromas and flavors. While it is okay to bank check on your beef occasionally, think that every time you open your fridge's door you throw off moisture levels and invite unwanted odors in.
- After yous have anile your cut for your preferred length of time, remove it from the fridge. At this signal, the exterior will exist dry out, deep-red or purple/brown, and may have developed mold. Trim away any of this meat, likewise equally any exterior fatty. Finally, cut the beef into individual steaks, according to your tastes. We recommend between ane¼ to 2 inches thickness, though some grillers prefer steaks every bit thick as 3 inches or more.
Remember: when crumbling at home, it can be hard to adjust and command things like humidity, airflow, and temperature without professional equipment. Because of this, dry-aging at home is generally less precise than professional dry out-crumbling. This means that it can exist tough—if not impossible—to replicate the signature taste of a specific restaurant or butcher's dry-aging process.
Learn more than: What Is Dry-Aged Beef?
Try these fabulous steak recipes on our site:
- Red-Smoked Strip Steak with Cutting Board Sauce
- Caveman Tri-Tip with Ember Salsa
- Spruce-Smoked Steaks
- Florentine-Style Steak (Bistecca alla Fiorentina)
- Cowboy Rib Eye a la Plancha with Crispy Brioche Salad and Grilled Dates
Source: https://barbecuebible.com/2019/03/15/how-to-dry-age-beef-at-home/
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