Best Dry Aged Steak

At Steak Locker, we believe the best dry aged steak is the one that you put your time, effort, and patience into creating. With any of our three dry age fridges, you can take home hobby interests into the next level.  And, by having the ability to age everything from the best cuts of beef to charcuterie, fish, and cheese, you’re able to wow your fanciest guests at a dinner party or even give them as gifts.

Variables of dry aged steak

The best steak to dry age depends on different variables and factors within each animal.  The most traditional product to dry age is beef with common cuts including the strip loin, the ribeye, and the sirloin. These cuts age well because the flavor and texture improve significantly.

Most butchers typically use a dry age refrigerator to age full or sub-primal cuts for the best effect and adhere to the old-world butcher’s technique to get a cut of steak with the best texture after a certain timeframe.

How to make the best dry aged steak

There are five components required to dry age steaks properly; temperature, humidity, fan forced air, germicidal light, and time. The front panel on the Steak Locker should be set to 35 degrees and 70% humidity. There are defrost cycles and the temperature and humidity will always fluctuate. As long as temperature stays between 34-41 degrees and humidity stays between 60-80% there is a safe dry aging environment. A fresh product in the locker will create more humidity than one that has been in there for more than two weeks. 

How long to produce the best dry aged steak

Length of time varies by cut, flavor preferences and patience.  Large, bone-in, sub-primal cuts can age anywhere from 21 – 70 days or longer. Up to 21 days will add an increased tender outcome, up to 45 days will bring out nuttier and umami flavors and 65 days or beyond will develop some funky flavors and aromas. A bone-in cuts with a full fat cap offers less shrinkage and less waste. We do not recommend aging boneless cuts for longer than 35-45 days because the bones incorporate enzymes that build on flavor, but it will not become any more tender. Boneless cuts should be placed into the Locker with the fat side up. 

The two best ways to achieve your desired results are to one, dry age to your favorite length of time like 45 days, butcher the sub-primal cut into steaks then vacuum seal and place into the freezer for up to 6 months. Or, to cut a steak or two off at a time every few weeks to see how the flavor develops. Just apply a coat of butter, bacon, or beef fat to the cut side so it’s a bit protected from the aging process and to keep it tender.