Dry-aged Beef

Wrap the steak in a single layer of paper towels and put on a cooling rack set inside a half sheet pan. Refrigerate 24 hours.

Discard the paper towels, rewrap and return to the refrigerator, on the rack, for 3 days. Change the paper towels again if it becomes damp and sticks to the steak.

An hour before cooking, remove the steak from the refrigerator and remove the paper towels. Thirty minutes before cooking, sprinkle the steak on both sides with the kosher salt.