Aging Steak Room Temperature

The process changes beef by two means.

Aging steak room temperature.

Learn the optimal dry aging set up humidity and temperature plus which cuts of beef to choose and how to trim and cook it. Because of this dry aged beef is seldom available outside of steak restaurants and upscale butcher shops or groceries. Firstly moisture is evaporated from the muscle. The temperature needs to stay between 36 f and freezing.

During dry aging the meat is stored in a sanitary room at 34 to 38 f and usually 70 to 80 humidity with brisk airflow for anywhere from 28 to 75 days. The ideal temperature for aging is 36 f 2 2 c throughout the entire aging process. Minetta tavern which has an 80 day steak and eleven madison park which serves slivers of a 120 day aged. Simply blotting your steak with paper towels before searing it will improve it far better than any amount of room temperature resting will.

It is especially important to keep your meat at the right temperature during the aging process. Too warm and the meat will spoil too cold and it will freeze stopping the aging process. The old method of aging meat is known as dry aging. Dry aged beef is noticeably different tasting than fresh beef or wet aged beef.

Temperature relative humidity air movement and general sanitation of the aging room are essential considerations in successfully aging beef. Here s everything you need to know about dry aging beef. Similarly salting the steak about 40 minutes in advance long enough to let salt draw out liquid and then for that liquid to be re absorbed leaving a dryer surface will also improve it. Ed said of the 60 day steak i may have hit my aging threshold it is rare to find any restaurant serving a steak this well aged it is rare to find any restaurant serving a steak this well aged i know of only two in new york.

The key effect of dry aging is the concentration and saturation of the natural flavour as well as the tenderization of the meat texture. Meat will spoil above 40 f 4 c but will freeze below 32 f 0 c. You also need a humidity of about 85. Dry aging is done by hanging meat in a controlled closely watched refrigerated environment.