(HELP) Rookie concern and problem~

[Ron Pratt]

Jason, Welcome aboard! I don’t mean to butt in but considering the time difference Rice Bear probably won’t see your question for hours. Aged beef has an earthy, concentrated beef taste since you are removing the tasteless water from the meat. Depending then on the amount of internal fat called marbling that too will take on a richer taste. One thing to remember when you are cooking your aged steaks they will cook faster than non-aged steaks plus there is more of a chance they will char on the outside so until you get the hang of grilling them my advice is to cook to temperature – NOT to time – using a reliable meat thermometer. You will find a quick reading thermometer such as a Thermapen is not that expensive if and when you over cook and ruin some expensive steaks – especially the steaks that you yourself have “babied” through the dry aging process! Ron