6 Week Air Dried Beef Ribeye

Brian Kennett

Amateur Chef and Foodie Extraordinaire

6 Week Air Dried Beef Ribeye

6 Week Air Dried Beef Ribeye was a little experiment one day. Mates of mine had been talking about it, and I happened to be in Parkway. So boom, Harvey Norman to buy a little fridge. Cold Storage to buy a load of Malden Salt Flakes. And finally a whopping two rib, beef ribeye steak from The Butcher. All ready so now let’s let games commence.

So this is a waiting game. It’s so so simple to do, you just have to have patience. Then, your 6 Week Air Dried Beef Ribeye should come out perfect. I think I could have even left her longer. Here’s how you do it.

Take one cooling fridge – best to get a new one so the meat does not absorb other fridge smells.

Lay the steak, fat side down on a middle shelf.

Fill a baking tray with the Malden Salt, and place that beneath the shelf.

Shut the door! See her in 6 weeks.

But here is the journey of my 6 Week Air Dried Beef Ribeye.

6 week dry-aged beef rib — After about a week and a half. Open the door long enough for a photo and to recycle the air. Close and leave alone!

6-week steak dry-ageing — 2nd little sneak peek and airing. Look how dark that has got, and look it is shrinking in size as the salt sucks out the moisture. Amazing.

home steak dry-ageing — Another week goes by, smaller and smaller she gets.

dry-aged ribeye — Looking a little like an old Nike trainer, here she is with one week to go. Still really spongy but crusty too for sure.

6-weeks of dry-ageing steak — And it’s D-Day. 6 weeks in the fridge. Hello gorgeous. Let’s be having a look at you then!

dry-aged steak — Get all those scabby bits of the outside. It’s almost like beef jerky, quite amazing. Definitely a strong beef smell. Cannot wait!

trimming dry-aged steak — I trimmed the bone out too as that looked pretty funky, so wasn’t 100% sure if it would taste OK or not. Look how dark the meat is.

dry-aged vs normal steak — And voila. Here they are. The ones on the left are next to the normal rib-eye on the left. Believe me, there is a major difference in texture, smell and colour. The picture doesn’t do that justice.

searing dry-aged steak — I reverse seared it on 80 degrees for about an hour, rest for an hour, chargrill on the BBQ, rest and carve.

pink2pink seared steak — And carve. It was weird, a perfect medium to medium-rare, but with a sort of pastrami texture. Maybe next time there is no need to reverse sear, as not so much water in there? Such a good flavour though. Seriously have a go. Quite good fun too, if you like staring at a fridge for 6 weeks that is.

Click here to watch a wee YouTube of her ‘unveiling’ – excuse my gut

6 Week Air Dried Beef Ribeye, was a great experience. It has given me massive confidence now to go for a little longer, and try new beef cuts like the brisket in there. It was cracking meat. It truly was. A little sea salt and cracked black pepper is all.

6 Week Air Dried Beef Ribeye

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Brian Kennett

6 Week Air Dried Beef Ribeye

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