What went wrong? Striploin FAR 2 hard, tough & dry

[Thea]

I would recommend going less time with a strip and longer with a boneless ribeye, because of the fat composition. Also, some folks tie the meat after sealing in UMAi Dry®, to get a rounder shape. The professional chefs I’ve worked with just trim them pound the meat into the shape they want–like clay.
What was the texture/moisture experience like when you cooked the steaks to rare or medium rare? Usually, dry aged steak is described as juicy–even with no blood on the plate–simply because the beef flavor has been intensified with the moisture loss.
It would be good to know what your experience was.