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Ingredients
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Meat
Method
Preparation
- 1
Selecting the Meat
Choose a high-quality bone-in ribeye steak, preferably with a good amount of marbling and a thick cut, around 2 inches.
- 2
Salting the Steak
Generously coat the steak with salt on all sides. The salt will help draw out moisture and create a crust that protects the meat during the aging process.
- 3
Seasoning
Sprinkle black pepper evenly over the steak to enhance the flavor of the meat.
Dry Aging Process
- 4
Setting Up the Aging Environment
Place the seasoned ribeye steak on a wire rack set over a tray to allow air circulation around the meat. Ensure the environment is cool, ideally between 34°F to 38°F (1°C to 3°C), with low humidity (around 85%).
- 5
Aging Duration
Leave the steak to dry age in the refrigerator for a minimum of 45 days. Check periodically to ensure there is no excessive moisture accumulating.
- 6
Trimming (Optional)
After the aging period, remove the steak from the refrigerator. Trim off any dried or spoiled outer crust before cooking.