For those who are interested regarding aging meat, I thought I would pass on these tips which came from a newsletter called Recipe du Jour which has, unfortunately, faded from the cyber scene. See how much darker the aged meat is and so much more tender.
1. Rich already mentioned the flank steak, so I can move along to the good part: how to age meat in a
2. Turn twice a day, rinsing the rack and drip pan when necessary. After about a week, I noticed the flank steak appeared dry around the edges. So I rinsed off (massaged) the steak with cold water and patted dry. Worked great. Friday night's flank steak had aged for about 1-1/2 weeks. Next time I will go a full two weeks. Maybe longer.
3. Friday morning I removed the flank steak(s) from the refrigerator and rinsed them off. I wrapped one in plastic-wrap and put it in the freezer for a rainy day, and seasoned the remaining one with sea salt (or coarse Kosher salt), fresh ground rosemary, and coarse black pepper. Nothing more. I pressed the seasoning well into the surface of the meat.
4. I seared the flank steak for 90 seconds on each side on a VERY hot (on high) open grill. Then cooked the steak on each side (medium heat) for an additional 4 minutes. (2-1/2 minutes to 3 minutes would have probably been better*, although a small portion of the steak remained medium rare.)
5. And there you have it. My observations: I did not discover any unpleasant odors from the aging meat. In fact, the meat-locker smell was rather pleasant. Any negative odors came from the drip pan not having been rinsed often enough. There was NOT an excessive amount of juice. The steak gradually grew to a deep burgundy color as aging continued. The final feast could be cut with a fork. Just ask Rich.
6. And, oh--- yesterday I thawed the frozen flank steak and prepared it exactly the same as above, except I *reduced each subsequent side's cooking time to 2-3/4 minutes. Outstanding. Try aging your next roast beef purchase before your next cookout. You'll be glad you did.
Have a great day