I just had the best steak of my life.
I ate at Macelleria in NYC, meat Packing District. Its an Italian steakhouse.
Large Bone in Ribeye, dry aged around 30 days. The steak had a really nice, dark crust. Almost a bark like I get on Pork shoulders. The crust was slightly salty without tasing burnt and the meat was just amazing.
Highly Recommended if you are in NYC.