The great Wagyu home dry-aging project - Day 2.

Here we have the steak after roughly 24 hours of dry-aging in the fridge wrapped in a paper towel. It's gone from 15.3oz to 14.7oz, so we've lost .6oz of moisture. This loss equates to nearly four (3.921568) percent of the steak's original weight.

As you can see, some scraps of paper towel have stuck to the meat. If I were to do this again, I might try using tea towels to avoid the paper sticking to the meat.


Notice the deepening of color here. The steak has also become significantly firmer than it was previously, no doubt due in part to the loss of moisture.


Re-wrapped in a fresh paper towel and


ready for another 24 hours in the fridge.

The great Wagyu home dry-aging project - Day 1.

Ok school's almost out, so it's time to celebrate by clogging arteries. After seeing a recent episode of "Good Eats" in which A.B. dry-ages a porterhouse at home, and recently seeing Wagyu (American Kobe) strip steaks at Bristol Farms, I thought I'd give it a go.

I'm normally a ribeye advocate, but Wagyu rib steaks were not available so one does what one can (not that I'm complaining). In fact, this may be a better steak for my purposes as it is my experience that ribeyes need to be cooked at the higher end of medium rare in order to dissolve the fatty sections of the meat, while a strip will take rare very well indeed.

I'm going to give this sucker 4 days in the fridge using the "Good Eats" method, perhaps weighing it every day so we can see the results. I don't expect the deep dry-aged flavor caused by serious enzymatic work in four days, but I should be able to intensify the flavor quite well.


One (ridiculously expensive) Wagyu strip steak

Flash makes this hard to see, but it's just under 1.5 inches thick.

15.3 ounces

Alton Brown method


In the fridge.