The Secret to Grilling a Perfect Dry-Aged Rib-Eye

Salt helps flavor your steak while retaining moisture of dry-aged rib-eye.
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The aging process of beef improves its flavor and tenderness. Most beef sold in supermarkets is vacuum-packed or shrink-wrapped to a styrofoam tray, according to Fine Cooking. 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.

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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.


Things You'll Need

  • Barbecue grill, gas or charcoal powered

  • A 16- to 20-oz. dry-aged rib-eye steak

  • Kosher salt

  • Ground black pepper

  • Instant-read meat thermometer


  1. Preheat the grill to medium-high, or until the grill's interior reaches 450 degrees Fahrenheit.
  2. 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 flavoring it.
  3. Place the steak on the grill and close the cover.
  4. Cook 6 to 8 minutes each side or until an 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 8 to 10 minutes each side.
  5. 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.


Never cook dry-aged beef past medium doneness. Cooking it to medium well or well done will produce a dry, burnt steak.

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