So I've finally found a butcher in my city who sells dry aged beef.
Now I've never bought any dry aged beef myself, but have dry aged beef myself for around 2 weeks.
My question is, what are the proper uses for dry aged beef. Is it simply criminal to not serve dry aged beef seared and medium rare without sauce, or can you serve it in a sauce based dish like Steak Au Poivre?
I am concerned that the pepper corns and sauce will overpower the natural flavor of the beef. If there is no point to using high grade beef, I will just skip it.
This butcher also has prime grade beef, for around 30$ per pound.
I am specifically making Steak Au Poivre for an important meal tomorrow night. ( I have previously used Choice grade NY Strips )