I did something wrong!
I had two beautiful dry aged Hearst Ranch steaks from the local butcher. These steaks are beyond fresh as I live in Cambria CA, just minutes from Hearst Ranch.
I unwrapped the steaks, put them a rack in the fridge for a few hours. They tempered 2 hours on the counter, but after 2 hours, they were still at 56 F. (It was cold today and my counters are granite). To bring them up to temp, I put them in a 200F oven for five minutes (was this my mistake?).
They were aged, marbled and quite thick (approx 1-1/2") New York strips. I pan fried them in a cast iron skillet, using the flip often method for 6 mins. I used the much coveted Thermapen and I took them off at 125F., and they rested on a rack 15-20 mins. (I haven't got the multi-tasking bit down yet).
They were okay. They were pink in the middle, and juice was there but the texture was dry. After all this, did I make a mistake trying to temper them in the oven after two hours on the counter?