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My first project is in the books. I cut into steaks first and then trimmed the bark. I like this method as I feel it minimizes waste.
I ended up with 15 steaks that varied from 9 to 12 oz.
I had to try one so I fired up the big steel keg to 800+ degrees. Thanks to this forum I paid close attention to not over cook. Dry aged steaks do cook faster and I nailed it. I just cooked with salt pepper and EVO
I could not believe how tender the steak was. You could see the tissues separating. I loved the flavour. With just the salt and pepper, the flavour of the steak was to die for. It was though to compare to my normal steaks as I didn’t do a side by side test but i would say that these steaks had a bold beefy flavor. adding more spices would have been an injustice.
In conclusion, dry aging delivered. I can hardly wait to cook some for family and friends.
My next project is a strip loin.