The UV light might give your meat a sunburn! I have no idea if it's necessary.

The salt blocks are also interesting and I've seen other people put piles of salt
in their refrigerator. I also have no idea if it really does anything.

Don't you need to put the meat in a bag?

You can do it without a bag in a controlled environment. I use a bag to add an extra layer for protection from unwanted bacteria, my garage fridge is opened daily.

Oh, got it!

NY Strip Time, 30 days, should be perfect with some fresh whitewings!

Excellent bro!

Looks amazing. What did you say you dipped them in before packaging?
I'm assuming crown is crown royal? What is Eco?

Yes, equal parts:
Crown Royal, helps with breakdown (not really needed on prime or dry aged, but I like the hint of flavor)
EVO, extra virgin olive oil or you can use Italian dressing
Soy Sauce, I started using this instead of Worcestershire (careful adding salt, it's already in the Soy)

Pat steaks dry and drop a little fresh cracked black pepper and kosher salt and you are ready to apply heat. A pinch of minced garlic to add a layer to the bark will not get you any complaints, except from the puritans. A sizzling cast iron skillet, high temp broiler, or blazing hot grill are preferred.

Looks awesome!

how long do you marinade in the crown mix?

I've marinated whole beef tenderloins over night, but I usually only let single steaks marinade for a few hours in the fridge. On a cool day I may leave them out on the counter to get to room temp. I'd say any amount of time over 30 minutes will be beneficial. It won't hurt to freeze them in the marinade either.

gotta try this! Thanks! I've been using a chili rub that everyone loves but crown and soy sauce, gotta try it.

Another favorite is just some Italian dressing and Fiesta Fajita Seasoning.

10 days in, the strip darkened a lot faster than then ribeye

I'm not sure you are allowed to have boones farm that close to aged steak!

I knew someone was gonna say something!

30 days, could have went another 5-10, but wanted to eat one tonight. It aged a lot quicker than the thick ribeye. Went from 12 lbs to 8 after trimming. There was a pretty thick layer of fat that I'd probably exclude for the loss. I also cut this strip a lot thinner than the ribeyes. They are about 1 1/2 iinches.

Looks great. I aged my ribeye 45 days and sadly it ended up tasking vaguely like a new refridgerator smells....

Wow looks great. You had a lot less loss on the strip than the ribeye's. Im gonna have to give this a try.

kdub - You didn't use the bags, correct?

Aw man! B+ for the effort

It seemed like it, it was a smaller piece. It didn't take as long for the enzymes to breakdown. The final outcome on the strip was a smaller steak. I cut them that way to try and stretch them out a little. I cooked two last night in the oven on high broil on a cast griddle. They were good, but not nearly as good as on my green egg.

I did not use bags. Next time I will give that a try.

Thanks for the info!

Checked Old Plantation Meat Market in Springtown. Butcher on Thursday, pick up on Friday.....but they want $10.99/lb...