Impromptu steak night, so I was "forced" to make these without my usual tools. No thermometer, no cast iron, no high-smoke-point oil. BUT, with these particular cuts, I will make do!!!!!
The before. They were 30-day dry aged, so they were about 2.5lbs for all 3. Usually when I get ribeyes from WF's, it's about 3.5-4lbs for 3. As much as I love a huge steak, I dug the thickness of these and the size was spot on for not wanting to feel like I overdid it.
Side view. They were about 1.5" thick:
Just after preparing.
Might be my best crust ever...:
But... I didn't nail the inside like I'd hoped. A bit too done, and too much grey band
Still delicious, of course.
The WF's butcher, when I said that I did a homestyle dry-age once mentioned building a fish-tank-dry-age-thing. I don't know what that is, but I'm very intrigued. A line started forming, so I wasn't able to pick his brain for any longer.