I reverse sear regular steak pretty regularly, but I've never made/had dry aged before. Anything different I should keep an eye out for? My typical reverse sear goes:Oven preheated to 215 degreesRoom temperature (or close to) steak on wire rack on a cookie sheet, salt + pepper right before putting it in the ovenCheck temp at 45 minutes, looking for 114 degreesPull it out to rest, start preheating the cast ironPat both sides dryTeaspoon of avocado oil in pan once it feels hot enough, then sear each side of the steak for one minute and the edges for 15 seconds a pieceRest for 2 minutes or however long it takes to plate sidesWill post pics later :) via /r/steak http://ift.tt/2GDYs8s
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