Dry aging beef?

[mosesbotbol]

Originally Posted by yachties23

Picked up a 3" thick porterhouse on sale yesterday. I know the idea is to age full roasts but I thought I'd give it a shot. Not really afraid to lose to much of it, figured this would be a good experiment.

Just wrap in a papertowel and change the towels until they stay clean daily. As soon as your steak has hint of dryness on the outside, cut it off and cook it. I'd imagine 4 days would be perfect. You'll end up with the best dog chew toy if you try to age a steak like a whole untrimmed roast.