Finally tried dry-aging at home after years of thinking it was a gimmick

I always thought home dry-aging was just a way for fancy guys to sell expensive fridges. But my buddy at the shop loaned me his Steakager back in March after he upgraded. I threw in a prime rib roast from a local farm and left it for 28 days. The weight loss was about 15% which hurt my wallet at first. But after cooking it up that beef flavor was way deeper and the texture was super tender. Honestly I was dead wrong about it being a waste of time. Has anyone else messed around with a dry-aging setup and noticed a big difference?

2 comments

2 Comments

chen.adam7d ago

Borrowed my buddy's Steakager last fall and threw in a whole strip loin from Costco. After 35 days the weight loss stung but man that crust was unreal and the inside was like butter. @hayden144 nailed it about that deep flavor change, I couldn't believe a cheap cut could turn into something that tasted like it cost triple the price. My friend said it ruined eating regular steak for him now and he can't go back. Definitely worth the wait if you can stomach losing some meat weight.

hayden1447d ago

After years of thinking it was a gimmick" was exactly me until I borrowed my neighbor's setup and threw in a cheap roast. That deep flavor and tender texture completely changed my mind.