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Cooking and sauceing dry aged beef

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Cooking and sauceing dry aged beef

Bob Huenemann | Nov 8, 2005 10:56 AM

I am going to buy some dry aged beef for a special occasion. I cook steaks on a Weber using direct charcoal heat. Will dry aged beef cook faster than unaged beef?

I am thinking of making Bearnaise to go with this beef. Is that overkill? Any other sauce suggestions?

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