Yeah, unfortunately I overcooked the steak, something I often struggle with. It was too depressing to photograph. I will say that it still tasted great.
I may do some more notes on the dry-aging project later, but here are my basic impressions:
1) This is not "real" dry-aging. You don't get that ultra-rich flavor that long dry-aging produces because the enzymatic action doesn't have time to really take place. If I were to dry age again at home, I'd buy a sub-primal cut and age the whole thing for two weeks minimum.
2) What you are really doing is reducing the moisture content of the meat, which results in (I think) a faster cooking time. The steak seemed to go from 90F to 145F in about a minute.
3) I need to try the Wagyu as it comes someday. Sadly, I cannot afford to do so for some time!
UPDATE: I just realized that the big problem was that my oven thermostat wasn't working. We just got it replaced after realizing that it wasn't shutting the oven off. Since I finished in the oven, the steaks were probably exposed to drastically higher heat than what they were supposed to be cooked in. I'm (somewhat) off the hook!
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