Single steak dry-age epic fail?

[Andrew Nguyen]

Okay cool. I’ve read enough posts here to know that going by the smell is a pretty good indicator. Though I haven’t come across any dry-aging condition that seemed to be as bad as how I started, so I had to ask. I mean I was tempted to throw it out multiple times during the process thinking there’s no way this would work.

I wouldn’t recommend replicating my conditions but I guess it goes to show that poor contact and improper seals don’t mean you should immediately throw it out.

Ok, next step is to eat it and report back that I’m still alive.