Dry-aged beef usually means big money, right? Not if you do it yourself at home.
We’ve all been there. You’re out at a fancy restaurant, you’re sipping on a $40 bottle of wine that you could get for $10 at the grocery store, and that tender, beefy, melt-in-your-mouth, dry-aged rib-eye is calling your name. But then you see the price (which is even more than the overpriced wine), and suddenly that chicken breast is sounding pretty darn good.
While it’s nice to splurge every once in a while, it’s even better to know you can make that same dry-aged steak at home for a fraction of the cost. And you won’t believe how easy it is. All you need is some cheesecloth and a few days.
Watch the video to learn how to dry-age your own beef. Then run to the butcher, and buy the biggest steak you can find. It’ll still be cheaper than in a restaurant.