How To Dry Age Beef Alton Brown Style – The Ultimate Guide

Dry aged beef is renowned for its complex, concentrated flavor and tender texture. And arguably no one has perfected the art of dry aging beef more than acclaimed food scientist and TV personality Alton Brown. His meticulous dry aging technique produces beautifully flavored steaks with melt-in-your-mouth tenderness.

In this complete guide, we’ll break down Alton Brown’s step-by-step method for dry aging beef at home Learn how to shop for meat, set up the ideal dry aging environment, and care for the beef throughout the entire multi-week process With Alton’s tips and tricks, you’ll be able to achieve restaurant-quality dry aged steaks right from your own kitchen.

Overview of Dry Aging Beef

Before we get into the specifics of Alton Brown’s technique, let’s do a quick overview of what dry aging beef entails:

• Beef is aged in a temperature controlled cooler for weeks to months

• No packaging or coverings are used so the beef can breathe

• The meat loses moisture which concentrates the flavor

• Natural enzymatic breakdown tenderizes the meat

• The outer layer develops a dried, funky crust that is later trimmed

• Typical dry aging times range from 30-60 days

• The process requires meticulous temperature and humidity control

Dry aged meat commands a premium price for its concentrated flavor and tender texture. By using Alton Brown’s method you can achieve these gourmet results right at home.

Alton Brown’s Dry Aging Tips and Tricks

Now, let’s get into the specific techniques and tips Alton Brown uses to perfectly dry age beef:

• Start with high quality beef – Dry aging amplifies everything, so start with a well-marbled Prime or Choice grade ribeye, loin or sirloin. Grass-fed is too lean.

• Clean thoroughly – Beef should be as sterile as possible. Wash in vinegar solution and pat extremely dry.

• Temperature control – Maintain 36-40°F in the aging cooler with proper air circulation.

• Humidity control – Ideal is around 60-70% humidity to prevent excessive drying.

• Sanitation – Change paper towel wrapping daily to prevent mold growth. Sanitize racks and cooler.

• Patience – It takes weeks for the enzymatic magic to happen. Most meat peaks around 45 days.

• Trim perfectly – Remove the exact amount of dried crust needed but no more to maximize yield.

Follow Alton’s lead and you’ll be rewarded with the holy grail of steaks – perfectly dry aged beef!

Step-By-Step Instructions for Dry Aging Beef Alton Brown Style

Here is a complete step-by-step walkthrough of Alton Brown’s highly effective dry aging beef technique:

1. Select the Right Cut of Beef

• Choose a Prime or Choice grade ribeye, strip loin, or sirloin

• Avoid Select grade or grass-fed since they are too lean

• Get a large roast or whole primal cut vs individual steaks

2. Prepare the Beef for Aging

• Clean thoroughly in vinegar solution (1 Tbsp vinegar per 1 cup water)

• Pat extremely dry with paper towels

• Wrap loosely in a single layer of paper towel

• Place on a wire rack set inside a rimmed baking sheet

3. Set Up the Dry Aging Environment

• Designate a refrigerator, wine cooler, or other cooling unit to use

• Install external digital thermometer/hygrometer

• Place meat on middle rack

-Aim for 36-40°F and 60-70% humidity

4. Care for the Beef During Aging

• Replace paper towel wrap daily

• Lightly massage meat through towel to redistribute juices

• Discard any sections that develop mold

• Monitor temp and humidity closely

• Rotate racks and sanitize unit weekly

5. Test for Readiness

• Starting at 30 days, check meat for tenderness

• Cook a slice and taste it for flavor development

• Most beef peaks around 45 days

6. Trim and Portion the Aged Beef

• Cut away any dried, discolored outer layer

• Trim off just enough, but don’t overdo it

• Cut into individual portions if aging a large primal

• Vacuum seal portions for storage

And that’s it! Follow this guide and Alton Brown’s expert dry aging techniques for incredible dry aged beef. Age on!

FAQs About Dry Aging Beef Alton Brown Style

What cut of beef works best?

Alton recommends starting with a Prime or Choice grade ribeye roast, strip loin, or sirloin. The higher fat content helps prevent the meat from drying out.

What size beef should you use?

Opt for large roasts or full primal cuts rather than individual steaks. It improves moisture retention and makes managing the aging process easier.

How long should you age the beef?

Anywhere from 30-60 days. Most beef reaches peak flavor and tenderness around 45 days. Test sample slices periodically after 30 days.

What temperature and humidity is ideal?

Aim for 36-40°F and 60-70% humidity in your aging unit. Fluctuations lead to undesirable results.

How often should you change the paper towel?

Change the paper towel wrap on the meat daily to prevent any mold growth.

Can you age beef after freezing?

Freezing ruins the cell structure, so it must be fresh, never-frozen beef.

What causes white mold or powder?

Minor mold is common. Simply trim away any problem spots. Prevent it with fresh wrap and sanitizing the cooler.

How much crust needs to be trimmed?

Trim just enough of the dried, discolored outer layer to reveal the nice meat underneath. Don’t overtrim.

The Benefits of Dry Aged Beef

Perfectly dry aged beef offers tremendous benefits that set it apart from typical beef:

• Intensified flavor – The aging process concentrates the natural beefy flavors.

• Improved tenderness – Enzymatic activity helps break down tough connective tissues.

• Melt-in-your-mouth texture – Dehydration leads to incredibly tender meat.

• More umami – Umami flavors increase exponentially during aging.

• Unique funkiness – The crust develops slightly funky, blue cheese notes.

• Richness – The meat takes on greater richness and juiciness.

• Prestige – It’s enjoyed at high-end steakhouses and seen as a premium product.

Through Alton’s dry aging method, you can achieve all of these traits by aging beef properly at home. While it takes time and diligence, the payoff of incredible flavor and tender meat makes it all worthwhile.

Common Problems and Troubleshooting

Any time you take on a project as ambitious as dry aging beef for weeks, little issues can crop up. Here’s how to troubleshoot some common problems:

• Too much drying – Increase humidity level closer to 70%

• Mold growth – Rewrap more frequently and sanitize equipment

• Unpleasant odors – Discard meat and thoroughly sanitize cooler

• White powder residue – Can happen but is harmless; just trim away

• Steak seems underdone – Aged meat cooks faster; reduce cooking times

• Off flavors – Ensure ideal temp/humidity. Discard beef aged too long.

• Meat seems too aged – Start checking for doneness around 30-35 days

With attentive temperature and humidity monitoring along with proper sanitation, you can avoid most issues during the lengthy aging process.

Enjoying Dry Aged Beef Alton Brown Style

After putting in all the work to dry age beef perfectly, here are a few tips to ensure you get the most out of the finished product:

• Cook simply – opt for pan seared, grilled or broiled

• Don’t overcook – cook to med rare or medium for tenderness

• Let meat rest – allow juices to redistribute after cooking

• Complement the flavor – simple preparations like sea salt or peppercorns

• Savor every bite – close your eyes and taste the flavor nuances

• Consider the cost – with waste loss, it costs more than normal beef

A nicely charred dry aged steak seasoned only with a bit of sea salt is tough to beat. Let the beef be the star and enjoy every sublime bite of your labor of love.

Wrap Up

Thanks to Alton Brown and his meticulous dry aging techniques, you can achieve restaurant-caliber dry aged steaks at home. While it requires careful temperature and humidity control, proper sanitation, and patience, the payoff is Beef Nirvana.

Follow this complete guide to shop for the right beef, set up an aging environment, and care for the meat over 30-60 days. Mastering the art of dry aging can take practice, but with Al