How to Grill a Dry-Aged Ribeye

A dry-aged ribeye already brings deep beef flavor and rich marbling. The grill's job is simple: build a dark crust without overcooking the center. This two-zone method gives you control from the first sear through the final rest.

What you need

• 1 dry-aged ribeye, about 1¼ to 1¾ inches thick
• Kosher salt
• Freshly ground black pepper
• High-heat oil
• Instant-read meat thermometer

1. Thaw and dry the steak

Thaw the ribeye completely in the refrigerator. About 30 to 45 minutes before grilling, remove it from the refrigerator and pat every surface dry. A dry exterior browns faster and more evenly.

2. Season simply

Season the steak generously on all sides with kosher salt and black pepper. Dry-aged beef has concentrated flavor, so it does not need a complicated marinade.

3. Set up a two-zone grill

Preheat one side of the grill to high heat and leave the other side at low heat or without direct flame. Clean and oil the grates. The hot zone creates the crust; the cooler zone lets the center finish gently.

4. Sear over high heat

Place the ribeye over direct heat. Grill until it releases cleanly from the grate and develops a dark brown crust, then turn it. Rotate once on each side if you want crosshatch grill marks. Keep the lid open while searing so you can watch for flare-ups from the marbling.

5. Finish over indirect heat

Move the steak to the cooler side of the grill, close the lid, and continue cooking. Check the center with an instant-read thermometer, inserting it from the side into the thickest part and avoiding bone or large pockets of fat.

6. Rest before slicing

Transfer the ribeye to a warm plate and let it rest before slicing. Cut across the grain and finish with a small pinch of flaky salt if desired.

How long does a dry-aged ribeye take to grill?

Thickness, starting temperature, grill heat, and weather all affect cooking time, so use time only as a guide. A thermometer is more reliable than the clock. For food safety, the USDA recommends cooking whole beef steaks to 145°F and resting them for at least three minutes.

Common grilling mistakes

• Grilling a wet steak: moisture delays browning.
• Using only direct heat: the outside can burn before a thick ribeye cooks through.
• Flipping repeatedly: give each side enough contact time to form a crust.
• Cutting immediately: resting helps retain the steak's juices.
• Guessing doneness: check the center with a thermometer.

Shop the steak

Use this method with our Dry Aged USDA Prime Boneless Ribeye. For a bone-in cut, see the Cowboy Ribeye two-zone grilling guide. You can also explore all steaks available for online delivery.

Food-safety note: Follow the USDA's safe minimum of 145°F for beef steaks and allow at least a three-minute rest.