'dry aging steak'....in your fridge

So, my choices are, wet pack fresh Tasmanian grass fed tenderloin or that same stuff 'dry aged' in my fridge.

Well, based on tonight's results I would give it an F....ok, maybe a D.....as in Fucking Delicious. Admittedly, the result could have been just the raw materials (probably the best grass fed tenderloin on the planet) or my awesome prep (nice rub) or cooking (medium rare). Regardless, here was what I worked with (pics as requested)

Straight from fridge, did no trimming actually and this was at day 3.5



Spices added



Smoker tray working



Almost done



Done



Medium rare (maybe a touch more, it was tough to cook as this was thicker than my norm, was about 10 minutes at 700F range on the grill)




Long story short, I am not sure if the whole aging thing did much but this was sensational beef - to be honest, outside of Bison tenderloin in Vegas this year the best steak I have had in at least a year. I have the other half still aging, catch is when to cook it and if I need to trim anything. For me, it wasn't dry and had a great exterior and by virtue of being a nice thickness was still moist. It was really really really good. Like, really last meal kinda thing. Whether that was the aging or just the steak and my awesome bbq skills though will require.....more testing....for science!

Well in Hong Kong we can't buy dry aged stuff from the butcher - well, it might be dry aged all right along with a side of bird flu!So, my choices are, wet pack fresh Tasmanian grass fed tenderloin or that same stuff 'dry aged' in my fridge.Well, based on tonight's results I would give it an F....ok, maybe a D.....as in Fucking Delicious. Admittedly, the result could have been just the raw materials (probably the best grass fed tenderloin on the planet) or my awesome prep (nice rub) or cooking (medium rare). Regardless, here was what I worked with (pics as requested)Straight from fridge, did no trimming actually and this was at day 3.5Spices addedSmoker tray workingAlmost doneDoneMedium rare (maybe a touch more, it was tough to cook as this was thicker than my norm, was about 10 minutes at 700F range on the grill)Long story short, I am not sure if the whole aging thing did much but this was sensational beef - to be honest, outside of Bison tenderloin in Vegas this year the best steak I have had in at least a year. I have the other half still aging, catch is when to cook it and if I need to trim anything. For me, it wasn't dry and had a great exterior and by virtue of being a nice thickness was still moist. It was really really really good. Like, really last meal kinda thing. Whether that was the aging or just the steak and my awesome bbq skills though will require.....more testing....for science!