Re:Question

[Anonymous]

Actually, I seemed to notice that for the same amount of time I normally cook a steak, the dry aged ones seemed to be less cooked or pink through the whole thickness…..rather than showing the edges cooking into the center, not sure why its like that but doesn’t really matter, they were great. I will look into the thermapen for sure. I used to use one of those wireless thermometers for roasts but the cords pack it in after a while. As for the pics, ive tried posting pics under 150 but they don’t go through, not sure why.