Choose a high-quality steak or primal cut with good marbling
Keep the meat untrimmed and on the bone if possible
Use a dedicated refrigerator or dry-aging fridge
Maintain a temperature between 34°F and 38°F
Keep humidity around 75% to 85%
Ensure constant airflow around the meat
Place the meat on a wire rack over a tray to catch drips
Do not wrap the meat
Leave the meat to age for at least 14 days
Age for 21 to 45 days for stronger flavor
Check regularly for off odors, slime, or spoilage
Trim away the dried outer layer before cooking
Slice and cook the steak after trimming
Keep all equipment clean and sanitized