79 day strip loin- looks ok?

[Ron Pratt]

quote kwality” post=7921:

Gotcha…i thought it was lingo I was not aware of.

Probably going to hit this in the grill and reserve sear it.

Also will be aim for rare/medium rare.

Do you think the color of done ness will be consistent considering I have aged a lot longer?

Thanks.

Reverse sear method works best when the meat is thick so how thick did you cut them? Otherwise for rare or medium rare that will be a fast cook for steaks under say 1.5″. BTW the marbling on the meat is incredible! that had to have been prime – right? Ron