Dry Aged New York Strip

Jean and I usually will Split a 1lbs. New york Strip at home.  For this, I purchased the steak about a week in advance.  Then I set it on a wire rack, and placed it in the refrigerator away from direct air movement.  I turned it every few days, and cooked it after 6 days.  The surface will change color and texture, and the inside will be firmer.  I then lightly oiled each steak and let them come to room temperature for about and hour.  Then I liberall seasoned it with Salt and Pepper, before searing them in a smoking hot pan.  I did not use any more oil in the pan, just what was rubbed on it earlier.  The outside was real well seared, nearly crisp,  and the inside was flavorful and delicious.  I wish I had taken a before and after photo of the steak during the drying, maybe next time.