Slideshow: The Food Lab's Complete Guide to Dry-Aging Beef at Home

Tender Funk
Tender Funk
Dry-aged beef in a cast iron skillet. Damn, that looks good. This is the only method I know of that'll get you that steakhouse-quality charring without the benefit of a grill or an 1,800°F broiler.
Step 1: Ready to Trim
Step 1: Ready to Trim
A 60-day aged Prime rib, ready to be trimmed into individual steaks. I aged this one myself in a mini-fridge at my office using this method.
Step 2: Peel the Fat
Step 2: Peel the Fat
Start by peeling off the outer fat cap. Since it was already removed once during butchering, this should be a pretty simple process.
Step 4: Almost There!
Step 4: Almost There!
Keep trimming the outer surfaces until only clean white fat and red meat show. Follow up by trimming the dried out layer on the cut surfaces. You may need to fiddle around a bit to get the meat off of the bones in that area, depending on how it was butchered.
Step 5: Ready to Roast!
Step 5: Ready to Roast!
Trimmed and ready to cook as a roast. (Need tips on that? Read all about Perfect Prime Rib here!). For our purposes, we're going to need to cut it into steaks...
Step 6: Steak!
Step 6: Steak!
To cut it into steaks, just carefully slice through the meat following the space between the bones. The only difficult portion will be around the chine bone, which you'll need to trim around before cutting off and discarding. You'll end up with thick steaks, each ready to serve about 2 people.