I tried dry-aging a ribeye in my walk-in for 10 days

Last month I threw a whole ribeye roast in the walk-in with just some cheesecloth over it, figuring I'd get a little more flavor. Day 4 it smelled fine, but by day 8 the outer crust had this funky, almost sour note that worried me. I trimmed off about 3 pounds of dried exterior on day 10, losing nearly 20% of the weight, and the center still tasted like a mild steak, not the nutty, beefy thing I wanted. My buddy who runs a shop in Denver says he goes 30 days minimum, but my walk-in is too humid and messy for that. Has anyone else tried short dry-aging in a normal cooler and gotten a decent result, or should I just stick to wet-aging next time?

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matthews211mo ago

And if you bump it up to 14 days it might actually pick up that flavor you're chasing.

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