The aging process of beef improves its flavor and tenderness. According to "Fine Cooking" magazine, most beef sold in supermarkets is vacuum-packed or shrink-wrapped to a styrofoam tray. This is known wet-aging. Dry-aged beef undergoes a much more time-consuming process. Left exposed in a dry cooler, beef can lose 20 percent of its weight producing a concentrated beef flavor. Rib-eye steaks, cut from the rib region of the cow, are considered among the most desired pieces of meat because of their juiciness and flavor. Straight from the grill, dry-aged rib-eye steaks offer an intensely flavored meal.
Preheat the grill to medium-high, or until the grill's interior reaches 450 degrees Fahrenheit.
Season both sides of the steak with salt and pepper. Salting the meat creates a crust that, according to "The Palm Restaurant Cookbook," prevents the steak from losing too much liquid while at the same time flavoring it.
Place the steak on the grill and close the cover. Cook six to eight minutes each side, or until a instant-read thermometer inserted into the steak reads 135 degrees Fahrenheit, for medium-rare. To reach medium doneness, cook until the thermometer reads 145 degrees Fahrenheit or eight to 10 minutes each side.
Remove the meat from the grill and let stand for 10 minutes. The steak will continue to cook when removed from the grill and increase 10 degrees to the desired doneness. Letting the meat stand also allows the steak's juices to collect.
- "Fine Cooking;" Dry Aging Beef Pays Off With Big Flavor; Scott Phillips; Jan. 2005.
- "The New York Times"; 2011: Grilled Prime, Dry-Aged Rib-Eye Steak With Savory Crust; Harold Dieterle; January 2011.
- "The Palm Restaurant Cookbook"; Brigit Legere Binns; Running Press; 2003.