Finished my first 40 day NY strip – I need help

[Ron Pratt]

You only need to skim off that outermost hard layer and some people don’t even cut off any. But trimming the meat clear back to what I call “grocery store red” negates your effort, time and cost of dry aging.

A NY strip is very thin to start with as compared say to a ribeye or sirloin. I have found 32 to 35 days is ample for the strip.
Ron