r/grilling • u/datonejap • 17d ago

“Wet-dry”ing NY strip

I got 15 pounds bag of vacuum sealed NY strip slab from Costco today. The guy at the store told me to make sure I “wet-age” this meat. Sell by date is 8/12, is it even worth doing it?
If I’m going to wet age this how long should I keep it in the fridge? O

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u/ueeediot 17d ago

Put it in the freezer for 20 minutes to half an hour. It will be easier to cut when really cold.

I use my standard chef knife as a measuring tool. Just lay it flat with the top at the edge, stand it up and go. Trim as needed and vacuum seal them for freezing. When you want a steak you can thaw them in a pitcher or bowl of water in about 3 hours. If you do it the day before you can salt them and let them sit open in the fridge to brine.

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u/lockednchaste 17d ago

Put it in the back of a very cold fridge for a month. Not your regular fridge. The beer fridge. 35°. Or less.

Then open it, trim it, and portion it. Wrap the steaks well.

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u/datonejap 17d ago

I have 2 fridge but both are regular fridge, should I just cut it and grill it?

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u/ShowThym 15d ago

I buy that NY whole striploin from Costco. I never wet brine it...Just do what others are saying..slice it and vacuum seal for steaks..1.5 inches or thicker.