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DaveMW · 02-02-2011, 06:02 PM

Do I need to alter cooking time and/or temps when cooking a Dry Aged (30 day) NY Strip Steak? My local "fancy" grocer just started carry them and well, I have to try them right? My first time trying one on my own grill rather than when I am out to eat. In addition I am thinking that I might want to go with something mild like a flavored butter to place on top when it is resting rather than a marinade or rub to let the dry age flavor come through....any ideas or am I way off base? Feedback MUCH appreciated. Oh and I plan on tossing these on my refurbished Weber kettle over some lump AND this all goes down on Feb 5th so quick feedback is appreciated.

02-02-2011, 06:02 PM	#1
DaveMW is One Chatty Farker Join Date: 07-31-10 Location: Livngston, Montana	Cooking Dry Aged Steaks Do I need to alter cooking time and/or temps when cooking a Dry Aged (30 day) NY Strip Steak? My local "fancy" grocer just started carry them and well, I have to try them right? My first time trying one on my own grill rather than when I am out to eat. In addition I am thinking that I might want to go with something mild like a flavored butter to place on top when it is resting rather than a marinade or rub to let the dry age flavor come through....any ideas or am I way off base? Feedback MUCH appreciated. Oh and I plan on tossing these on my refurbished Weber kettle over some lump AND this all goes down on Feb 5th so quick feedback is appreciated.