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Ron PrattGlad to hear your report, David! It’s always rewarding to know that you yourself turned that chunk-o-cow into something special and at a fraction of the cost had you purchased that much meat aged by someone else! I couldn’t help but notice that you and your wife prefer medium rare just like my wife and I do. – have you considered the “hot tub” method which lends itself perfectly to rare and medium rare grilled steaks? Here’s a link to what I posted on the subject some time back.
http://www.drybagsteak.com/forum/10-other-recipes/130-hot-tubbing-steaks-definition-thereof
Ron