+1 Can't wait to see what they look like when cooked. What a nice marbling those steaks have.
Well, here is a cooked one. The Dome read was close to 700F, so I did these about two minutes per side. Burned all the hair off my hands taking them out, but no biggie
VERY juicy. Typically dry-aged steaks leach NO juice when you cut them. These did not bleed, but were juicier than average. Maybe it was going 30 days vs. 60 or so, but I may stay with the month going forward. The flavor is still intensified, but I LIKE a little extra moisture...
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