Good stuff. How do you sear

steaks? I thought marbling describes the right amount of fat mixing in the meat; it comes from the genetics than preparation. You're right about aging, preparation of meat is important. Peter Luger in NYC is well known for serving well dry aged steaks. Meat source is important too, e.g. Omaha Steaks. Just got a good charcoal grill, going to experiment with lump charcoal searing at high tmp. BTW, don't salt the steaks early, it dries up the meat.