Some of you on here have mentioned about ageing steaks in the fridge before cooking. How do you folks go about doing that, I’m gonna give it a try

Around the holidays….I put a heavy coating of Kosher salt all ovah the prime rib and leave it in the fridge ,uncovered for 3 days. I don’t know about aging steaks. The salt is used to suck out the excess moisture and put a nice bark on the meat.

I'm no expert but I will marinate my steaks an leave on the counter if I'm grilling them in short order or if I marinate in the morning for dinner steaks I'll put them in the fridge uncovered untill I cook. Works for me

I do it two different ways. First is my quick method where I sprinkle with MCormicks steak seasoning put in a ziplock bag with air removed and put in fridge turning every day for 3-5 days till it gets a good dark tint to it. Then lay out until room temperature before grilling. Other is with fresh steak which I have cut at a minimum of 1 inch thick. lightly salt both sides and on covered plate in fridge with folded paper towel under meat turning every day and changing paper towel. I do this for a week to ten days before cooking. I rarely eat a steak that is still pink on the outside before I cook it.

Does aging a steak make it more tender? I would like to find a fool proof way of tenderizing a steak such as a rib eye or New York Strip, or for that matter any steak. I get sick and tired of buying an expensive steak and then grilling it only to have it tough.

Yep it will help to tenderize them.

Thaw the steak, scrape it, locker plants dont seem to scrape steaks anymore, Pat dry, lightly salt, cover with paper towel, flip once a day till you cook, as little as three days as many as you want.. Take out in the morning so as the steak is room temp when cooking.

I age mine from the fridge to the grill.

Same as Catch22. I try but I think the longest I've ever aged is a couple days.

Kinda hard to eat a steer in one sitting, so I freeze a bunch.

Not a fan of dry aged beef i can stomach wet aged beef as long as its not too aged.

Nittany couple questions where are you getting your steaks? What grade? How are they being cooked ie grilled vs pan seared? To what temp are you cooking them? Rest time? And how are you cutting them ?

All of those can factor into how tender they are

True a good butcher will hang beef at least 7 to 10 days. I personally think thats all thats needed if its fed correctly. When you raise your own it gives you so much more control over how it turns out.

If'n ya don't mess with frozen steaks, why say you marinate them? Like being kinda pregnant lol.

How old are they when slaughtered? When were they cut? How long we're they on feed?

Most of the steaks are purchased at the grocery store, some from a butcher shop. As for the grade, I don't know for sure, USDA grass fed. We usually load up a bit for what is on sale. I try to stick to Porterhouse, T-Bone, NY Strip and Rib eye. Steaks are grilled or broiled in the oven, not pan seared. Cooking Temp is 350-400. I also buy Filet Mignons, they are tender, but a bit expensive. I usually marinade with a Grill Mate product, most times for 16-24 hours.

Cooking temp too low..... want high temp an fast cook on steak imo. High temp as you can get the grill