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I agree that I can’t imagine eating unaged beef steaks again. I’ve got some pre-cut steaks in the freezer that isn’t practical to age, but after that… if production can keep up with demand I don’t see any reason to eat unaged beefsteak again.
The combination of dry-aging and long-term “hot-tubbing: (cooking sous vide) means that almost any cut of beef is tender enough to be served as steak or roast — doesn’t need to be further processed.
As to the final cooking of traditional steaks, you’ve got me very, very curious to compare the “hot-tub” method to the Big Green Egg method. People called the “hot-tub” beef the best they’ve had in their life, and while I take that with a grain of salt it’s a strong endorsement.
May 26, I plan to finish the steaks over a blistering hot natural-lump charcoal bed on a Weber. I don’t think I’ll be able to get a temperature reading but it’s going to be HOT. But the insides will be fully cooked – only need a minute or two to make a nice crust on the exterior.