For success, you’ll need to start with a large cut of meat, like a large rib roast. From there, dry-aging takes dedicated equipment, time, and large, primal cuts. We’re here to help you tackle the first of those three.

Speaking of dedicated, your best bet is a mini-fridge like this one from Emerson. The temperature must be kept consistent (between 36-40°F), and with your everyday refrigerator, the door gets opened how many times a day? Plus there's the whole issue of meat picking up other food flavors, and vice versa.

As its name suggests, nothing allows air flow to circulate like the Vornado Compact Air Circulator Fan. (Yes, you will have to cut a small notch in the soft sealant around the door. But, and we say this with the utmost confidence—you can do it.)

Remember that bit about temperature and air flow consistency? Well, this Govee Temperature Humidity Monitor records both and syncs to your phone via Bluetooth, which is great for the keep-the-fridge-closed aspect of this endeavor.

Note: This piece is optional, but you should strongly consider some kind of tray-like object to catch any drippings. If you don’t have a tray lying around the kitchen already, this Pyrex is perfectly capable of lying around, or more accurately, under the meat.