Tried aging a ribeye in my home fridge for 14 days and it came out tasting like blue cheese...

I had some extra USDA Choice ribeyes last month and thought I'd try dry aging them myself. Wrapped them in cheesecloth, set them on a wire rack in my fridge at home. After 14 days the outside was hard and dark but the inside had this funky almost fermented smell. Cooked one up and it was not good. Strong blue cheese taste that I just couldn't get past. Lost about 30% weight too. Anybody else try this at home and have it go sideways? What temp and humidity do you aim for?

2 comments

2 Comments

the_emery17h ago

Buddy of mine tried this with a sirloin he got on sale. Wrapped it in paper towels he changed every day, had it in the back of his fridge for about 10 days. Said the steak smelled like a barn and he ended up just tossing the whole thing after trying a bite. Lost a good 25 percent of the weight to trimming off the nasty dried out crust.

dianaanderson16h ago

Well, I have to say I've had a pretty different experience with this method. I've done it with a few different cuts and it always turned out great as long as I kept the air moving in the fridge and didn't go past 5 or 6 days. Sounds like your buddy might have just had a bad piece of meat to start with, or maybe his fridge runs a little warm.