My wife's mother has been in town the past two weeks so we wanted to cook something really good for her last night here. So I splurged on a couple 30 day dry-aged prime center cut ribeyes from Pat LaFrieda. I only used one so the other is in the freezer for another meal. 
First, I've never seen this much marbling on a steak in person. Holy intramuscular fat. I salted it 2 days beforehand and left it uncovered in the fridge. I reverse seared the steak and my wife made some Swiss style Au Gratin potatoes and I made some charred green beans. I didn't need any "beef love" - the surface already had plenty on it at 115 degrees from the marbling melting. Better meal than any steakhouse!
Drying it it out that long I think helped me cook it perfectly. That's the most "pink" I've ever had in a steak. This was also my first dry aged steak. Taste was phenomenal, and I was surprised by the texture. It was much much less "stringy" for lack of a better description than non dry aged steaks, but the reverse sear and intense marbling helped make it incredibly tender and juicy. Totally different texture than what I'm used to in steaks. Flavor seemed more concentrated too. I'm a dry aged convert! We rarely do big steaks but now I've found the way to splurge.
First, I've never seen this much marbling on a steak in person. Holy intramuscular fat. I salted it 2 days beforehand and left it uncovered in the fridge. I reverse seared the steak and my wife made some Swiss style Au Gratin potatoes and I made some charred green beans. I didn't need any "beef love" - the surface already had plenty on it at 115 degrees from the marbling melting. Better meal than any steakhouse!
Drying it it out that long I think helped me cook it perfectly. That's the most "pink" I've ever had in a steak. This was also my first dry aged steak. Taste was phenomenal, and I was surprised by the texture. It was much much less "stringy" for lack of a better description than non dry aged steaks, but the reverse sear and intense marbling helped make it incredibly tender and juicy. Totally different texture than what I'm used to in steaks. Flavor seemed more concentrated too. I'm a dry aged convert! We rarely do big steaks but now I've found the way to splurge.
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