The user conducted a controlled experiment comparing wet-aged and dry-aged steaks. Both steaks came from the same cut and were prepared identically, including seasoning time and cooking method. The wet-aged steak quickly developed a desirable deep, dark, and crispy crust. In contrast, the dry-aged steak, despite longer cooking, only formed a thin, pale brown layer. This outcome contradicted the user's expectation that dry aging would enhance browning due to moisture reduction and flavor concentration. The user aimed for a medium-rare internal temperature of 130°F for both. They confirmed they avoided common issues like oil overload and overcrowding the pan. The core of the question lies in understanding the chemical changes during dry aging. Specifically, the user wonders if protein breakdown affects the Maillard reaction. They also question if any remaining moisture in dry-aged meat behaves differently, impacting browning. The goal is to grasp the underlying chemistry rather than find a quick fix for browning.