Quote Originally Posted by FEETDOWN View Post
Every dry aged steak I've ever had was ass when compared to a regular prime ribeye
It has to be cooked properly. I also say unless I've never had one that was good unless it was over 45 days. That is when you start to get into the unique flavors. Under that it is almost a waste of time. We tried one at 30, then 40, and finally 55 days. 30 was why did we do this, 40 was ok this is better, but still no where near what I've had when it was right. 55 days is really good. Now it is not like eating the filets, it is a totally different experience. Texture, flavors, and colors.

Talk with my wife about the oven. I had to do the self clean thing the other day. I have no idea what she spilled in there.