The Perfect Grill: How to Cook Dry-Aged Steaks and Chops Like a Pro

Dry-aged meat deserves precision cooking to bring out its best qualities. Whether you're working with beef or pork, here’s a foolproof guide to grilling dry-aged steaks and chops.

Step 1: Bring to Room Temperature

• Dry-aged meat has less moisture than fresh cuts, meaning it cooks faster.

• Let it sit at room temperature for 45 minutes before grilling to ensure even cooking.

Step 2: Season Simply

• Dry-aged meat doesn’t need a lot of seasoning—the flavor is already rich.

• Use only coarse salt and cracked black pepper.

Step 3: Use High Heat First

🔥 For Steaks: Sear over high heat (450-500°F) for 2 minutes per side.
🔥 For Chops: Start with indirect heat, then finish with a hot sear.

Step 4: Monitor Internal Temperature

• Rare: 120-125°F

• Medium-Rare: 130-135°F (Ideal for dry-aged beef)

• Medium: 140-145°F

• Dry-Aged Pork: Cook to 135-140°F for best results.

💡 Pro Tip: Always rest dry-aged meat for at least 5-10 minutes before slicing to retain juices.