Out of all the steaks I’ve aged this seemed to be my favorite. The beefy flavor hit you as soon as you took a bite.
60 days seems to be the magic number for me.The fact that it was prime helped in the flavor department.
I cooked it on my cast iron to med-rare which created an amazingly crunchy crust that reminded me of a steak I once had at a very expensive restaurant. After doing all the math, each steak cost me about $14….not bad for a 60 day prime NY strip eh?
