Remember, wet aging a steak requires patience, meticulousness, and proper refrigeration. Following these steps, along with handling the meat safely and adhering to recommended storage practices, will help you achieve

With a few tips and tricks, you can wet-age a steak in your own home. The first, and perhaps most important step, is to find out when your meat was originally killed and packed. Based on the date of packing, you can determine how long your window is for wet-aging. If you skip this step, chances are you’ll end up with a rotten piece of meat.

Refrigerate the steak: Place the sealed steak in the refrigerator for the desired aging period. Wet aging typically ranges from 7 to 30 days, depending on personal preference. Longer aging will result in more pronounced flavors and

Place each steak in an airtight, vacuum-sealed bag. This tightly seals the meat, allowing it to age properly and prevent any moisture loss. Store the vacuum-sealed steaks in the refrigerator. The ideal temperature for wet aging is between 32°F (0°C) and 40°F (4°C). The duration for wet aging can vary depending on personal preference.