Aging beef is a process that involves allowing the enzymes in the meat to slowly break down the proteins, resulting in tender and flavorful steaks. By following these 13 steps, you can age your beef at home and achieve restaurant-quality results.

1. Choose the right cut of beef: Prime cuts such as ribeye, strip loin, or whole tenderloin are ideal for aging due to their high levels of marbling.

2. Purchase a large piece of meat: Aging whole cuts will yield better results than smaller pieces. This is because whole cuts lose less moisture during the aging process and have less surface area exposed to air.

3. Inspect the meat: Look for uniform marbling and thick fat caps, which are indicators of better quality meat.

4. Trim excess fat and silver skin: Remove any excess fat or silver skin from the surface of the meat, as this can inhibit the aging process and promote spoilage.

5. Dry off the meat: Pat the meat dry with paper towels to remove surface moisture, thereby preventing bacterial growth during aging.

6. Wrap in cheesecloth: Wrap the entire piece of meat in several layers of cheesecloth, pressed firmly against its surface. This will help wick away moisture while allowing air circulation during aging.

7. Place on a wire rack: Put the wrapped meat on a wire rack set over a rimmed baking sheet or tray to catch any drippings.

8. Store in a cool environment: Place the wrapped meat and wire rack into a refrigerator (ideally 34-38°F) or another cool, well-ventilated area. Higher temperatures can cause spoilage.

9. Monitor humidity levels: Aim for 70-80% relative humidity for optimal aging conditions; this will prevent dehydration while also allowing enough air circulation around the meat.

10. Rotate occasionally: Turn and rotate your wrapped meat every few days, this will allow for even drying and air exposure.

11. Monitor the aging process: As it ages, the meat’s surface should darken and develop a firm crust. This is normal and desired. It should not be slimy or have an off smell.

12. Determine your optimal aging time: Experimentation is key here. Aging can range from 7 days to 40 days or more, depending on personal taste preference for tenderness and flavor. Start with a shorter period and adjust as needed.

13. Trim the aged layer: Once the aging period is complete, remove the meat from the refrigerator and carefully trim away any darkened crust from the surface.