I saw this guy on YouTube who has a couple of food channels. He turned me onto these dry-aging bags. They let moisture out but don’t let anything in, e.g., your son’s two week old pizza sitting near your $50 chunk of choice beef.
I aged a small ribeye roast for a month in my back porch fridge (proving my Alabama redneck bona fides). It happens to have a very cold spot where the temperature stays between 38-40F, which is ideal.
This experiment was a complete success. I did a test steak on my birthday, this past Tuesday. If I’m ever on death row, I shall request a dry-aged ribeye with escargot in garlic, shallot, and parsley butter with French bread. It’s what I’m cooking tomorrow night for my 58th birthday dinner for me, the wife, my boy, and his girlfriend.
I had never experienced dry-aged beef. It melted in my mouth like butter. The taste was ineffable. You just have to try it. I did the French way of cooking steak: salt, pepper, butter, hot skillet (don’t tell anyone I said this, but it’s better than over a charcoal grill).