Buzz
About a month back, I stumbled upon a two-for-one offer on tri-tip steaks and stocked up. Inspired by an article suggesting that steaks could be dry-aged by simply keeping them in the fridge for a while, I decided to give it a shot. While things didn’t go exactly as expected, the results were fantastic, and I’ve since discovered a delightful new indulgence: the dried-out fridge steak.
Technically, the steak undergoes dry aging, as it’s stored in a controlled, dry environment for a period, which reduces moisture, tenderizes the meat through enzymatic processes, and enhances it with rich, nutty flavors absent in fresh beef. This moisture loss is why dry-aged steaks come with a higher price tag at steakhouses and butcher shops—a 16-ounce steak can shrink to as little as 11 ounces after aging.
Why doesn’t the steak spoil?
Leaving raw meat in the fridge for an extended period might seem risky, but it’s perfectly safe. The key is moisture control. Bacteria and other harmful organisms flourish in damp conditions, but the cold, circulating air in your fridge dries the steak’s surface, forming a protective barrier that deters bacterial growth. Adding salt, which has natural antimicrobial properties, further reduces the risk of spoilage. (In rare cases, a thin layer of white or blue mold might develop, especially if you store pungent cheeses nearby, but it can easily be wiped away with a bit of vinegar.)
Size plays a crucial role
The size of the meat cut significantly impacts the dry-aging process. Larger cuts, like those recommended by Serious Eats here, retain enough moisture to withstand dehydration over time without becoming tough. Smaller steaks, however, don’t fare as well. After just a week in the fridge, my tri-tip steaks (both salted and unsalted) developed a jerky-like exterior that toughened further when seared or roasted at low temperatures. (The reduced moisture also made them prone to overcooking.) Despite this, the interior remained tender, flavorful, and slightly funky.
Why drying out a steak is a must-try
I wouldn’t suggest cooking a small steak that’s been fridge-aged, as it tends to lose too much moisture. Instead, I highly recommend slicing the dried meat into delicate, petal-like pieces. These thin, salted slices offer a texture and flavor profile that blends the best of carpaccio and bresaola, with a subtle hint of beef jerky around the edges. Use a mandoline or an exceptionally sharp knife to slice the dried steak thinly, perfect for creating adorable beef toasts (I pair mine with caramelized onion butter and horseradish cream) or garnishing salads, pasta, and creamy scrambled eggs.
Sophisticated and Luxurious Dried Steak
Ingredients:
Steak (I used tri-tip, but feel free to experiment with affordable cuts.)
Kosher salt
Generously coat every surface of your steak with kosher salt, creating a sparkling, crystalline layer. Ensure the meat is still visible beneath the salt, but don’t hold back. Position the steak on a wire rack placed over a rimmed baking sheet and refrigerate it. Let it rest undisturbed for seven days.
After a week, take the steak out of the fridge and slice it as thinly as possible using a razor-sharp knife or mandoline. Enjoy it immediately—I suggest pairing it with steak and eggs for a classic start. Dried steak can be stored in the fridge almost indefinitely, though it will continue to lose moisture over time. (This isn’t a problem—you can always grate it like parmesan for a unique touch.)
