SUCCESS! At 44.5 days

[Ron Pratt]

Great report, Tim! This is a good place to insert some advice for other readers to follow. That is, dry aged steak cook much faster than non-aged ones. It’s due to the moisture which has been drawn from the meat – and that’s all dry aging is anyway! Also Learning to cook to temperature instead of cooking to time will make you much happier. Purchasing an instant read thermometer such as a Thermapen is such a wise investment..why? after you have been so patient aging your meat then it’s a shame to over cook them based on the old “cooking to time” method. Ron