Finished my first 40 day NY strip – I need help

[Ron Pratt]

Sorry to hear your issue. When you say you trimmed off all that funk there wasn’t much left…in other words you trimmed off all that dry aged beef that you spent 40 days aging! Why bother aging meat?

Dried aged meat does cook quicker so you should cook to temperature not cook to time. Once you cooked it to medium like you did then yes that toughens the meat up. Of course the other factor is what grade of beef did you start with?
Ron