Dry aged steak is rare. Rare things are expensive. Expensive things aren’t enjoyed by everyone, but it doesn’t need to be that way.
If you have an extra fridge that you don’t use much then get ready to start using it.
I like to get a huge bone in rib roast especially after Christmas because they are on sale then.
Dry it off and get it as free from moisture as you can.
If you have butcher’s twine, are skilled in tying up beef, and have a hook or bar in your fridge that you can hang it from then do that. Otherwise set it on a metal rack above a pan of water.
Now is when you can geek out, which people that sell aged beef want you to believe is necessary, or you can keep it pretty simple. To age beef you need cold temps but not freezing, humidity, and air movement. You can hook up humidifiers to your fridge to maintain the exact level of humidity that you want, but for me that is too much. You can put a pan of salt lower than your beef and a pan of salt higher than your beef which will naturally regulate the humidity around 70%. Lastly, you can just settle for the pan of water beneath your beef.
To move the air you will need a little fan. I just run the cord out the door of the fridge to an extension cord. It works out pretty well for me. Make sure that the fan isn’t blowing directly on the beef.
Finally set your fridge’s temperature to 35-37 degrees F.
Set/hang your beef in there and wait…and wait…and wait…and wait.
Once a week I open the fridge and refill the water. If there isn’t any water left, then do it more frequently.
This gives me a chance to check on the beef, rotate the beef, and make sure that the crust isn’t drying too quickly at the beginning.
The first week you will notice the crust forming. If it forms too quickly, you’ve dried it out too fast and the inside can spoil. After that has formed you will start to smell an interesting sweet smell. The natural bacteria is breaking down the meat. The first 4 weeks is all about breaking down the meat and making it tender. After that it continues to break down, but the flavor begins to change. It takes on characteristics of aged cheeses.
Once you’ve waited long enough, crack it open. You have to remove the crust, then cut out your steaks, grill and enjoy. You will notice two colors, pink and brown. The brown part is where oxygen got to. It is safe to eat as long as it smells safe to eat. Trust your nose. Save the crust to use in chili or hamburger. I rehydrate it in beer and then chop or grind it for burgers.
If you aren’t fortunate enough to have a spare fridge then there is still a way to get the unique tenderness and flavor much more quickly.
Koji is mold inoculated rice typically used to make Saki. You can grind it up and cover your meat in it. Set in your fridge for a couple of days to let the mold do its thing. Wash it all off, grill and enjoy.