First steak off of our 37lb side of beef. Dry aged 6 weeks at this point. Reverse seared in the self-repaired (that’s a whole story by itself) big green egg. Andrea made a chimichurri sauce which really paired fantastically – the aged steak was bursting with umami and fatty goodness (and a bit of aged funk and a bit of nutty flavor) and the herbaceous and acid and garlic of the sauce was a great contrast pairing. Also had a bottle of 2015 Pride Vitner Select Cabernet Sauvignon and a salad with some tasty croutons Andrea made from some leftover Acme bread.