If you want to forego the skills of a butcher or the cost of a specialised dry-aging fridge, here are some tips for dry-aging at home.
The choice of meat is essential because the size and weight of the meat will decrease due to the process. Therefore, a large cut of beef with a fatty exterior is preferred. The fatty layer will reduce the loss of meat when trimming at the end of the process.
One reason that dry-aging at home can be considered expensive is that having a separate fridge is strongly advised. A dedicated fridge is needed because the smell of the meat can be powerful during the process, leaving other items in the fridge smelling and tasting unpleasant. Also, the temperature and humidity are more likely to be at a constant in a separate fridge.
Insert a small fan inside the fridge to maintain airflow. Then, put a wire rack on top of a tray. The tray is to collect any drippings. Make sure the bottom of the rack is elevated so that airflow is possible on all sides of the beef. Any part of the meat that has no airflow will rot. Next, put your cut of meat on the rack and let the dry-aging process begin.
After 28 days, remove the cut from the fridge and trim off the unwanted outer layer of meat and fat exposed to the air. Then finally cook your home dry-aged steak and enjoy. Much like cheese, the longer you dry-age the meat, the more unique the taste will be.