🥩 Grilling Dry-Aged Ribeye Steak in the Backyard – Aged to Perfection

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When it comes to backyard grilling, few things rival the magic of a dry-aged ribeye sizzling over hot coals. The process of dry aging concentrates flavor and tenderness, turning an already incredible cut of beef into something extraordinary. With a little technique and the right gear, you can bring steakhouse-level quality to your own grill — no white tablecloth required.

The Story Behind the Recipe

My obsession with dry-aged beef started after tasting a 45-day aged ribeye at a steakhouse in Delaware. The flavor was deeper, richer — like the essence of beef turned up to eleven. I had to recreate it at home. After experimenting on my kettle grill, I found the secret combo: high heat, simple seasoning, and patience.

Now, it’s become one of my favorite backyard showstoppers. There’s something primal about the sear of dry-aged fat dripping onto glowing coals — the aroma alone will make your neighbors jealous. This recipe gives you everything you need to nail that perfect crust, juicy center, and unforgettable flavor.

Why You’ll Love This Recipe ❤️

🔥 Unbeatable Flavor: Dry aging intensifies beefy richness with subtle nutty undertones.
🥩 Steakhouse Quality: Achieve a perfect crust and juicy center right on your backyard grill.
💨 Simple Ingredients, Big Impact: Just SPG seasoning, butter, and fire.
🍽 Fast Yet Impressive: From start to finish, you can have gourmet-level steak in under 30 minutes.

Aged to Perfection: Mouthwatering Ribeye Steaks

🕒 Prep Time: 10 min 🔥 Cook Time: 15 min ⏳ Total Time: 25 min 🍽 Serves: 3

Ingredients

  • 2 Dry-Aged Ribeye Steaks (about 1” thick)

  • SPG Seasoning (60% Pepper, 35% Salt, 5% Garlic Powder)

  • 2 Tbsp Unsalted Butter

Instructions

1️⃣ Dry the Surface
Remove the steaks from packaging and pat them completely dry with paper towels — this helps achieve that golden, crispy crust.

2️⃣ Season Generously
Sprinkle SPG evenly on both sides of each steak. Dry-aged beef already has deep flavor, so keep it simple — salt, pepper, and garlic are all you need.

3️⃣ Rest Before Grilling
Let the steaks sit at room temperature for 30 minutes. This ensures even cooking and a tender interior.

4️⃣ Prepare the Grill
Fire up your charcoal grill and set it for direct heat at about 550°F (287°C). If you have a Slow ‘N Sear, now’s the time to use it — it delivers even heat and incredible sear marks.

5️⃣ Sear on the Coals
Place each steak directly over the hot coals and press down slightly for maximum contact. Cook for 1½ minutes, then rotate 45° for grill marks.

6️⃣ Flip and Repeat
Flip the steaks and sear for another 2 minutes per side, again rotating for a crosshatch sear.

7️⃣ Butter Finish
Once the internal temperature reaches your target doneness (see below), remove from the heat and top each steak with 1 Tbsp butter.

8️⃣ Rest and Slice
Let the steaks rest for 10 minutes to let the juices redistribute. Slice against the grain and enjoy every bite.

Pro Tips for Grilling Dry-Aged Ribeye 💡

🔥 Pat Dry Before Searing: Moisture is the enemy of crust. Always start with a dry surface.
🥩 Use the Right Gear: The Slow ‘N Sear turns a regular kettle grill into a steak-searing machine.
🧈 Butter Boost: Adding butter right at the end enhances richness and shine.
🌡 Perfect Doneness: Pull the steak at 125°F for rare, 130°F for medium-rare, or 140°F for medium.
🍷 Pairing Tip: Serve with a bold red wine like Cabernet Sauvignon or Malbec to match the depth of flavor.

Why This Recipe Works

Dry aging transforms ribeye by breaking down connective tissue and intensifying natural flavors. Grilling over high heat locks in that buttery texture and builds a crisp outer crust while keeping the inside perfectly tender. By seasoning lightly and searing fast, you let the quality of the beef shine through — the way real steak should taste.

FAQ

Q: How long should I dry-age my ribeye?
A: 21–28 days is ideal for beginners, while 45+ days gives a more pronounced nutty flavor.

Q: Can I use this method for other cuts?
A: Absolutely — it works beautifully with New York strip, porterhouse, or even T-bone.

Q: How do I store dry-aged steaks?
A: Keep refrigerated, tightly wrapped, and consume within 2–3 days of purchase or aging.

Q: Should I marinate the steak?
A: No need! Dry aging already enhances flavor. Just salt, pepper, and garlic powder are plenty.

Q: Can I use a gas grill instead?
A: Yes — just preheat it as hot as possible and sear each side for the same time.

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