Dry aging beef?

[amsgpwarrior]

Nice, never attempted this nor will I ever try but pure kudos to you! Looks great, except for the onions part (like my meat plain with sea salt and cracked pepper), but to each his own, I ain't hatin!

I picked up 2 aged whole backstraps (tenderloins), Prime Grade, out of a cow from HEB in Temple last summer and cut it up and packaged it myself for $6 a pound! The pricing guy must have had a seizure or something when he was labeling the meat, cause I got away with murder. The steak was so tender I hardly had to use a knife, could almost cut it with a fork. I seared them on my iron skillet and finish them in the oven,......absolutely fasntastic! I never grill tenderloins, lose all the moisture out of them.