[mosesbotbol]

I've been working on my dry aging techniques and got it down for the home user. May not be as long as steak houses do it, but the results consistent and easy to do:

1. Buy thick steaks (rib or sirloin strip are the most common)
2. Wash them off in water pat dry with paper towels
3. Wrap each steak in paper towel then place on dish or tray (so each steak is flat)
4. Cover dish or tray lightly with plastic cover (want to let it dry out slower then fridge would normally do so)
5. Re-do paper towels each on steaks until they no longer are getting soaked.
6. Once they are not "bleeding", they are ready to eat.

Takes about a week, but there is less dried out ends than letting it just sit and you'll be amazed in the difference. First steak is go to go after day 2 normally. Plus with paper towel you get actually see what is coming out and how the steaks are progressing.