Salt helps flavor your steak while retaining moisture of dry-aged rib-eye.

Image Credit: grandriver/E+/GettyImages 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.

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 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.

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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 Instructions

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 flavoring it. Place the steak on the grill and close the cover. 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. 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.

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

Related Reading 10 Steak Recipes That Any Carnivore Will Love

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  references
  
      Fine Cooking: "How to Dry-Age Beef at Home"
    
      The New York Times: "Grilled Prime, Dry-Aged Rib-Eye Steak With Savory Crust"
    
      Brigit Legere Binns: "The Palm Restaurant Cookbook"
       




  references
  
      Fine Cooking: "How to Dry-Age Beef at Home"
    
      The New York Times: "Grilled Prime, Dry-Aged Rib-Eye Steak With Savory Crust"
    
      Brigit Legere Binns: "The Palm Restaurant Cookbook"
    




Salt helps flavor your steak while retaining moisture of dry-aged rib-eye.

Image Credit: grandriver/E+/GettyImages

Image Credit: grandriver/E+/GettyImages

  • 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

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

10 Steak Recipes That Any Carnivore Will Love

      Fine Cooking: "How to Dry-Age Beef at Home"
    
      The New York Times: "Grilled Prime, Dry-Aged Rib-Eye Steak With Savory Crust"
    
      Brigit Legere Binns: "The Palm Restaurant Cookbook"