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FAQ Subject: How long should steaks age
How long should steaks age? Where is the best place to do this? I have heard in the Meat dept.'s or butchers big refrigerator and that when they are right that they have a considerable layer of mold that grows on it which is what makes an aged steak so tender.
Also, I have fallen for charcoal again and love the way my steaks taste when cooked with charcoal but I have not been able to get the striping I like or have I been able to sear them because of the cooler temperatures used. Any suggestions?
Let me address your last question first. I can't imagine why you are getting low temperature with charcoal. I get much higher temps than you can get with gas. And you should have seen the sear marks on the rib eyes that I did last night.
The fire grate and the meat grate should be no more than 4-6" apart and the meat grate should be HOT before the steak is put on. Click into "According to Smoky" and read "Pursuit of the Perfect Steak."
I would not try to dry age any less than a whole short loin which has all the fat intact. Then the meat should be hung, without touching anything, at 34-36 degrees in good air circulation for up to 6 weeks. Expect to lose 12-15% of the weight in moisture loss. Wet aging, in a cryovac pack, helps some but doesn't nearly deliver the taste and texture that dry aging does.