How does it look?

[Ron Pratt]

Dry aged beef cooks much faster than non aged. You should learn to cook to temperature – NOT cook to time. Hopefully this chef you hire will know that as it is easy to over cook and therefore ruin dry aged beef. If someone at your party wants “well cooked” steaks make sure your chef uses the non-aged beef for them! No reason to ruin your aged meat as they wouldn’t know the difference anyway.
Ron