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Long time listener, first time poster. Just wanted to share a 2 month Dry aged Bone-in NY Strip from a new local butcher. Just salted to bring out the flavor and dry out the surface for a killer crust. Finished by basting with Garlic and Thyme infused butter. It was absolutely incredible in terms of Flavor and Marbling. I probably could have basted it a little more but I love a Rare Steak with a good crust. Also next time might do a reverse sear to get a higher internal temp.Any advice or tips are welcome! Hope everyone had a great 4th! Cheers!
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