Best Tips to Grill a Perfect Dry Aged Rib Steak

July 4, 2024

As for a seasoned grilling master or a beginner, it is a challenge and a kind of culinary art to grill a perfect dry aged rib steak. If we can master the art of grilling a dry aged rib steak, we can improve our grilling skills to the next high level. Here are the best tips to grill a perfect dry aged rib steak.

CHOOSE THE RIGHT CUT OF DRY AGED RIB STEAK

The right cut of dry aged rib steak should be a well-marbled rib steak which has been dry aged for at least 21 days. Its process of dry aging can enhance the flavor and tenderness of the steak.

PREPARE WELL BEFORE GRILLING

Preparing the dry aged rib steak well is a must before grilling. Here are the steps to prepare it:

First, take our dry aged rib steak out of the refrigerator;

Second, rest it at the room temperature for about 30 minutes;

These two steps will help cook our dry aged rib steak evenly on grill.

Third, after resting it under the room temperature for about 30 minutes, season it with sea salt and freshly ground black pepper. Other seasonings or herbs of our choice can be allowed to add more flavor.

PREHEATING THE GRILL AND SEARING IT ARE ESSENTIAL

If we would like to enjoy a perfect sear on our dry aged rib steak, we need to preheat the grill well to a high temperature, which is very essential. So we can sear its two sides for about three or four minutes to create the delicious crust on the outsides of the steak and lock its juices inside.

HOW TO KNOW IF THE STEAK IS GRILLED TO THE RIGHT LEVEL OF DONENESS?

We may say the internal grilling temperature is everything and the best way to test, monitor and ensure the internal grilling temperature of our steak is to use a reliable food thermometer or meat thermometer.

the internal temperature with 130-135°F (54-57°C) for medium-rare steak;
the internal temperature with 140-145°F (60-63°C) for medium steak;

Please pay attention that we need to check if its internal temperature rather than its surface grilling temperature, so those non-contact infrared thermometers cannot be used for the internal grilling temperature checking.

JIMUTO instant read thermometer IRT-10 is highly recommended for its solid quality and super easy-to-use features:

arc design, fast & accurate temp reading, out of box, large LED display & easy temp reading, lock reading temp, max & min records, calibration, 2 placing methods, IPX7, eco-friendly, bottle opener.

HOW TO MONITOR THE GRILLING TIME

When grill the dry aged rib steak, we need to take a reliable chicken timer or digital timer to monitor the grilling time for us. Here, we do not recommend to using our smart cellphone as the timer because it will offer endless distraction for its endless notifications and cellphone tasks, we neither suggest to use those mechanical timer for its big timing errors.

JIMUTO digital timer JDT-303 is highly recommended for its solid quality and super easy-to-use features:

countdown & count-up, 3 brightness modes, 3 volume levels, 4-inch LED display screen, mirror surface, eco-friendly materials;

REST AFTER GRILLING IT

Resting the dry aged rib steak for about five to ten minutes after being grilled is crucial for us to enjoy a juicier and more flavorful steak, because resting helps the juices to redistribute throughout the steak and helps it remain tender and succulent.