kim963•25d ago

Aged my steaks in a mini fridge for 7 days, texture shocked me

Tbh I bought a $60 dorm fridge off Facebook Marketplace and dry aged some ribeyes in it for a week using just a wire rack and a fan. The crust came out way darker and the inner meat was almost tender like filet, not what I expected at all. Anyone else mess around with ghetto dry aging setups or should I just stick to the proper aging bags?

2 comments

2 Comments

felixfisher24d ago

Wait, did you just invent a new way to make steak tender by accident while trying to save forty bucks? That fan probably turned your fridge into a wind tunnel, so the meat got a nice little workout before you cooked it. Honestly, if it tasted good and didn't kill you, I'd call that a win over the fancy bags any day.

barbara_baker5725d ago

That inner meat being tender like filet" is probably cause the fan dried out the outside so much it pulled moisture from the center too. Might be worth trying 10 days next time just to see if it gets even softer or if it starts tasting too funky.