I was going through the garage freezer the other day, trying to make room for the venison I'm about to throw in, when I stumbled across 4 Dry Aged NY Strips I didn't realize I had. Score!! I thought we went through all of them, but I ain't complaining. My Mother In Law also ended up getting me a couple of Adam Perry Lang's books for an early birthday present. Tonight, I used Lang's "Four Seasons Blend " from Charred & Scruffed for the Dry Aged NY Strips.
One of Lang's tips in this book is to sprinkle your seasoning "like rain" for more even distribution. So I sprinkled from a higher location this time, and I think it really did make a great difference.
This beast took about a minute longer than the other steak:
For those of you who have never tried a Dry Aged Steak, I encourage you to do so. The beefiness and rich flavor is out of this world. Can't wait to grill up the other 2.