LogGrad98
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I don't know why I ended up back here but I have a new process for dry-aging. I may have already mentioned it but now I use a mini-fridge with a small desk fan inside. I buy a sub-primal cut, like a whole loin, because larger pieces of meat have a better margin for error, and put that on the rack in the middle of the fridge. I put a small tray under it to catch drips, and then make sure the fridge is operating at 40 degrees or under (most mini-fridges will get this low). I leave the meat alone for a good week, then take it out, trim it and cut steaks. They are awesome this way. Works ok with bone-in but best without any bones, so I buy a rib roast and remove the bones for a rib-eye steak chunk. The best I have had was a big short loin cut (new york strip comes from this cut). It was like 6 pounds at the beginning, lost a half a pound or so of water during the aging process, then cut it into 6 3/4 pound steaks or so. They were just awesome, 1 1/4 inch thick, cooked over mesquite and charcoal. Next time I might try a sous vide method, although with sous vide I am having a hard time getting the sear I want on the meat afterward. It is good and tender just not as flavorful as when I cook it on the grill from the get-go with my normal method.
