Missing the strong dry age flavor

Hey everyone,

I have had a lot of dry aged steaks in restaurants and I love the heavy nutty/earthy flavor you get from a good dry aged steak. This is what lead me to here and starting to experiment with the bags.

So far I have done a 12lb USDA Prime strip loin for 41 days, a 14lb USDA Prime strip loin for 44 days and I have a 19lb USDA Ribeye in the works right now.

I typically only use salt and pepper and cook the steaks on a cast iron grate on the big green egg. I did this same process on the first loin and I thought maybe the salt and pepper was taking away from the aged flavor. So the most recent loin, I didn’t season it with anything but I still didn’t get that strong nutty flavor I was expecting.

The overall process seems to be working fine. I keep the meat on wire racks elevated in a full size fridge that just has cans of pop, or bottles of water so the humidity and temp isn’t fluctuating. I can start smelling that great smell usually 1-2 weeks in, I never get mold or anything nasty. Refrigerator temp is set at 46 degrees so I don’t think this is an issue.

I am sealing using a Vacmaster PRO 380, that works fantastic, it is wide enough to make a single seal across the entire bag and it is a thick seal. So I don’t think it is about the seal.

However, I still am not getting that taste I am expecting. The first time I was a little aggressive in my trimming but this last time around I stayed pretty close to the pellicle to see if that would add something but nope. The look, texture and overall experience is still great and I am using USDA Prime meat but??

My question is my expectation too much? If so, why?
Is there something else I could be doing to increase that nutty flavor?
I love a New York Strip but this 3rd one I am trying a Ribeye to see if there is a difference but the process should be the same so I am not expecting anything different.

Just looking for some experienced people’s opinions.

Thanks!