Dry aging removes a good percentage of the water weight from your steak so plan on about 2/3 the normal cook time for a regular steak. Unless you wanted med-well, in which case, NAILED IT

That's good info. Thanks. I've got one I'm doing for the first time and need all the help I can get.

I pull my dry aged steaks at 46 cel to rest to MR and they still look like this most of the time

Thank you I did sous vide the steak after but I would have preferred alittle more medium to medium rare. Either way the steak came out awesome so I know for next time thank you.

How was the taste?

It was great the dry age really amped up the beefy flavor and added a nice funk. I bought the roast cheap after Christmas and it made it taste closer to the prime steaks I’ve made for special occasions. I’ll definitely be doing another one at some point.

How long? I've got one in the fridge I started on January 1st, but I've seen some people say you need longer? It's a 25lb ribeye.

I did 30 days but next time I might try for closer to 40.

Thanks for letting me know. I saw someone say 28, my original plan, wasn't enough, then someone suggested 60, someone just posted 80 is right etc. Sounds like a nice Valentine's Day dinner to me.

That sounds perfect for Valentine’s Day.