Dry Aged Steak at Home | Time Lapse Photo/Video | Tasting Results!

This video shows the process of dry aging a 12 lb. strip loin (NY strip) from start to eat. It includes the following:
• Unwrapping and preparing the meat.
• Vacuum sealing the fresh meat.
• Addressing issues with bag sealing and vacuum process.
• 28 to 35-day process documented with video and photos of the meat in time lapse.
• Removing the meat from bag after dry age complete.
• Cutting and trimming the meat into steaks.
• Report on waste from process and trimming.
• Vacuum sealing the steaks for preservation until grilling.
• 2 separate grilling events: First with my wife and I. Grilled the steaks on a Char Griller infrared grill at approx. 650 degrees. 6-8 minute grill time, one steak at medium rare, one closer to medium. Second time was with my wife, son, daughter-in-law and grandson while camping. Steaks grilled over a campfire, 8-12 minute grilling time (not as hot of fire), 2 at medium rare, two at medium.
• Each time, prior to grilling, I dry brined the steak (light coating of kosher salt on both sides, let set for 2 hours), then used SPG to season.
• At the end of the video, final thoughts on results.
This test was my first dry aging experiment. I am not an expert on the process, the variations used by top restaurants to produce what is touted as a fabulous end result, nor would I expect my experience not to be challenged by those with lots of experience. BUT, my experience, I believe, adds value to the average home-enthusiast looking to dry age meat at home.
Dry Aging - the process by which typically larger cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks.
Observations of the dry aging process:
• Changes the moisture content of, or moisture distribution in, the meat.
• Creates a unique flavor, resulting from the process. Often described as an umami taste. This is a rich, dense, flavorful taste. Also subtle hints of other flavors like blue cheese or nutty, musty or moldy (in a desirable way for those who enjoy that flavor). The strength or depth of the flavor is typically determined by how long the steak is dry-aged, the process used and other variables.
• Tenderness changes are a by-product of the process. The steak is denser, stiffer and can be less desirable to those looking for a “juicy steak”. Especially the edges can be a bit mealy or pasty in texture,
• Dry aging does not alter fat content, just moisture content.
• Wet aging, when meat is left in a bag sealed with all the blood and juices, can take less time than dry aging.
• Typically look for meat that has had at least 28 days of dry aging.
• After the dry aging process the beef must be trimmed.
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