thanks for the ref to the vid.
very interesting. I personally think the steak was over cooked , but thats a personal pref.
this might be worth trying SV to 130 for enough time to make the steak tender based on the steak you are trying
what ever process is going on here , I can't imagine that process permeating the meat throughout in 2 days.
you can dry age a single steak , the problem is that the surfaces dry out which you cut away
with a single steak there won't be much left
I dry age ordinary cuts for 7 day in my refrig and then SV them then sear
works decently but its not 45 day prime dry aged.
