The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Question › Re:Question
November 7, 2010 at 5:55 am
#4153
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Another observation I made about the dry aged steaks, was that on both nights I grilled them, one night on lump, and the next on gas, after about 3/12 minutes on each side, I noticed that the steak seemed a solid pink right through the steak, and not cooked more towards the edge and pink in the middle……I wonder if it would just take more time to cook it to that state with less water being in the meat. Im sure that with a regular steak, it would have cooked more in that time. Anybody else notice this?