Dry Aged Steak at Home

• rib eye steak↗1

  inch thick

• coarse sea salt↗3⁄4 teaspoon

Step-by-step instructions

1. 1

   On a plate sprinkle salt evenly on both sides of steak-you can use up to 1 teaspoon if the steak is really large.

2. 2

   Let steak sit on the plate for 45 minutes, then flip and repeat time.

3. 3

   I do this at room temperature.

4. 4

   You will notice that the steak will weep then suck the fluid back inches

5. 5

   This seasons them and tenderizes them. (we have fiddled with different amounts of salt, 3/4 teaspoon seems to be perfect)

6. 6

   Once done with the salt/plate process I place my steak(s) on a rack over a cookie sheet to air dry.

7. 7

   Do NOT cover.

8. 8

   You can place them in the fridge*, however you will need to pull them (1 inch thick) back out 1 hour before you grill.

9. 9

   Allow steak to "age" for 3 1/2 hours, up to 5 hours.

10. 10

    *I do not place my steak(s) in the fridge, I simply place the rack in the oven to age. Our house is cool so if your house is hot, I would place in fridge , pulling steak(s) out one hour before you grill.