Dry Aged Steak at Home

Master the art of gourmet dining with our foolproof guide to making restaurant-quality Dry Aged Steak at home. This recipe transforms a simple boneless ribeye or strip steak into a flavor-packed masterpiece by dry-aging it in your own refrigerator for 3–7 days. Wrapped in layers of cheesecloth and stored in optimal conditions, the steak develops an incredible depth of flavor and tender texture reminiscent of high-end steakhouse offerings. Finished with a sizzling sear in a cast-iron skillet, the steak is basted with garlic-thyme-infused butter for an elevated, caramelized crust. Perfectly seasoned and sliced against the grain, this steak pairs beautifully with your favorite sides, delivering a luxurious dining experience in the comfort of your kitchen. Whether you're a seasoned home cook or a steak aficionado, this recipe combines time-honored techniques with accessible preparation to bring out the best in your beef.

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 2

Ingredients

• 2 pounds Boneless ribeye steak (or strip steak, 1.5–2 inches thick)
• 3 sheets Cheesecloth
• 1 tablespoon Kosher salt
• 1 teaspoon Ground black pepper
• 2 tablespoons Vegetable oil
• 2 tablespoons Unsalted butter
• 3 pieces Garlic cloves (smashed)
• 3 sprigs Fresh thyme

Directions

Step 1

Begin the dry aging process 3–7 days before you plan to cook. Place the steak on a wire rack set over a rimmed baking sheet.

Step 2

Wrap the steaks in three layers of cheesecloth, ensuring the entire surface is covered, but not tightly so air can circulate.

Step 3

Place the baking sheet with wrapped steak in the coldest part of your fridge (ideally between 34–37°F) for dry aging. Check that your fridge is clean and doesn't have strong odors, as meat can absorb them.

Step 4

After the desired aging period (3–7 days), remove the steak from the cheesecloth. Trim away any dried or discolored parts with a sharp knife, leaving only the bright red center.

Step 5

Season the steaks generously with kosher salt and black pepper on both sides. Allow them to come to room temperature for 1 hour before cooking.

Step 6

Heat a heavy cast-iron skillet over high heat until smoking hot, then add the vegetable oil.

Step 7

Place the steak in the skillet and sear for 2 minutes on each side to develop a deep brown crust.

Step 8

Reduce the heat to medium and add butter, smashed garlic, and thyme sprigs to the skillet.

Step 9

Tilt the pan slightly and use a spoon to baste the melted butter over the steak repeatedly for 1–2 minutes per side to enhance flavor and cook evenly.

Step 10

Insert an instant-read thermometer into the thickest part of the steak to check doneness. Aim for 120–125°F for rare, 130–135°F for medium-rare, and 140–145°F for medium.

Step 11

Remove the steak from the skillet and let it rest on a cutting board, loosely tented with aluminum foil, for 5–10 minutes.

Step 12

Slice the steak against the grain and serve immediately with your choice of sides.

Nutrition Facts

Serving size	(1082.0g)

Amount per serving	% Daily Value*
Calories	3163.8

Total Fat 266.0g	0%
Saturated Fat 105.7g	0%
Polyunsaturated Fat 16.8g
Cholesterol 781.4mg	0%
Sodium 2257.6mg	0%
Total Carbohydrate 5.2g	0%
Dietary Fiber 1.2g	0%
Total Sugars 0.2g
Protein 193.0g	0%

Vitamin D 0IU	0%
Calcium 115.6mg	0%
Iron 15.1mg	0%
Potassium 2239.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 75.1%

Protein: 24.2%

Carbs: 0.7%