Shame on me! Today I found a some month old DryAged in the freezer.
So what can we do? Exactly – Fire up the Weber!
First of all the steak was perfect.
My favourite is a dry aged steak seasoned with English salt flakes, hence I added a pic of the flakes, too.
The steak itself was “reverse seared”. This is my preferred way of searing a steak.
Core-temp in this case was finally 56°C. After reaching the core temp it rested 15min wrapped in butcher paper before eating it.
Here some impressions: