On The Grill
Yes, friends, the dry aged steaks hit the grill this afternoon (early afternoon - I had a friend over to lunch which was steak, attempted coconut rice, grilled asparagus and bell pepper). Holy cow! As in actual apotheosis of a shard of bovine. I butterflied the steaks and it was interesting to see the color change of the interior versus the exterior. Here are a couple of shots of the halved steaks.
You'll note the dramatic difference of the red and the brown. One side effect of this is that the steaks are a lot easier to handle. They don't goo up your hands down as you deal with, say, cutting them in half.
The exterior is (you're not going to believe this!) dry. So it doesn't take being marked by the grill terribly well but I think that's a minor problem. It may mean that it's better not to butterfly the steak and let the melting marbling wet up the surface of the steak. I will try that and report thereon.
But the center ring of this circus of beef is the flavor. And it is incredible. It is more (please forgive the redundant nature of this) beefy, more meaty than an unaged steak. It's like the difference between a mouthful of cream and a mouthful of milk. I can't in good conscience suggest that you spend the kind of money restaurants charge for such steaks but I strongly suggest you try the home version. Strongly.
Bottom line on this, at the moment, is that I have to try a couple more permutations. Grilling a full thickness steak for example. Even absent full experimentation, I am going to do my utmost to cook only dry aged steaks from here on. They are that damn good.