You need a sufficiently large membrane maturation bag (size M).
Do not rinse or dab the meat. Vacuum seal in the membrane bag. This film works like Gore-Tex®. It lets the moisture out, but not in.
Set the temperature of the refrigerator to 4 °, place the meat on a rack in the lower compartment and let it mature for 17 days. Turn over every 2 days.
Remove the membrane on the 17th day. The meat has lost almost 1/4 of its weight, smells neutral and is quite firm in consistency. The fat content is very hard at this stage.
This makes the entrecôte exceptionally tender and tasty when roasted. No comparison to fresh meat.
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