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Wet-Aged Steak

I occasionally wet-age a steak. I enjoy the process and the result. Dry aging at home is a difficult task requiring a large cut of meat. But wet aging is easy to do with a single steak. When I buy a pack of two steaks, I typically eat one and put up the other for a few weeks.
All I do to age the steak is seal it in a vacuum bag and put it into the meat drawer of my refrigerator. I sealed the steak on December 30 for a total aging of about five weeks. When I opened it, the distinctive smell of aged meat came forward. It is a strong but not rotten meaty odor. The taste goes in the same direction---strong but not esoteric.
Here is the steak in the cast iron pan. I decided to prepare it as steak au poivre. In doing so, I placed a bet that the aging taste would come through over the cream sauce and pepper.
Here is the final result. The aged taste did come out but it wasn’t strong when compared to the pepper. I have cooked dry-aged steaks as-is and the taste is pleasantly distinct. Either way, a very enjoyable meal.
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