Dry-aged beef from top-of-the-line steakhouses may be aged for anywhere from two weeks to two months, in spaces controlled for humidity, temperature, and airflow. These standards are impossible to follow for most home cooks, but chef Alton Brown has come up with a way to mimic the whole dry-aging process at home.

For Brown’s method, you'll need three common items: a roll of paper towels with minimal dyes and chemicals, since you'll be wrapping your steak in them; a foil pie tin large enough to fit your steak; and wooden skewers, which you'll poke through opposite sides of your foil vessel to create a platform for your paper-wrapped steak.

You then place this contraption into your fridge for four days in a spot with plenty of airflow, but not much hand traffic, and change out the paper towel every 24 hours. Try not to open and close your fridge too much, which can risk temperature changes and cross-contamination, and you'll have a delicious faux dry-aged steak for your troubles.