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Grilling Dry-aged Ribeye

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Grilling Dry-aged Ribeye

cletts | Jul 23, 2011 02:24 PM

So the grocery store recently introduced their own dry-aged beef, and I took the plunge today and picked up some dry-aged ribeye! I'm a little nervous about cooking them since they were a little pricey - don't want to screw it up.

I'm going for medium-rare and they're about 3/4-to-1-inch thick and I want to do it on the gas grill.

Wanted to serve it with a herbed butter or something like that, so wasn't sure if I should put any sort of dry rub on it first or instead just some oil and salt.

Any ideas? Experience?

Thanks!

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