Age Steaks at Home
Steakhouses charge astronical prices for aged meats. But recently I discovered a super easy to do it yourself at home method. Just take a ordinary grocery store steak, wrap it in cheesecloth, put it on a wire rack so that it can breathe, and leave it in the coldest part of your refrigerator for about four days. It will have a firm texture to it, and so much tenderness and depth of flavor. It almost becomes earthy as well as meaty.
Tip adapted from the Rachel Ray and Sara Moulten
Northerly Nosh 