after more than a bite or two. It is rare that you will find
any restaurant serving a steak this aged.
OK, JUST GIVE ME THE TL/DR
VERSION. HOW DO I AGE MY
STEAK?
- Step 1: Buy a prime rib. Make sure that it is
bone-in, preferably with the chine bone still
attached, and the complete fat cap intact. If you
are buying from a butcher shop, ask them not to
trim it at all. A decent butcher will not charge you
full price then, since they are making money by
selling you that extra fat and bone. - Step 2: Place the meat on a rack in a fridge,
preferably a dedicated mini-fridge in which you’ve
stuck a desk fan or small cabinet fan set to low
(with a small notch cut in the door seal for the
cord). Set the temperature to between 36° and
40°F. - Step 3: Wait. Wait for anywhere between 4 and
8 weeks, turning the meat occasionally to promote
even aging. It’ll start to smell. This is normal. - Step 4: Trim. For a step-by-step guide to the
process, see "Knife Skills: Trimming Aged Beef,"