The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Cooking Methods › Re:Cooking Methods
Dry aged steaks – especially ones aged 45 days cook much faster than un-aged ones. Personally I think you over cooked them which caused further drying. Not sure how long you left them sit on the counter but bringing them up to room temp takes time and even if they reached room temp that would only be say 72° or so. Try the hot tub method and you’ll just be searing to finish. Your telltale dark center will be gone. Also cooking to time doesn’t work as well as cooking to temperature. While a good fast reading thermometer may seem expensive ruined steaks are expensive as well.