John Andrew
John Andrew, owner of The Meat Inn Place in Lilydale, boasts a legacy of butchery, offering exclusive grass-fed and free-range meats, and specialising in low-and-slow cuts. With a career inspired by his father, John’s passion and expertise have nurtured a reputable business distinguished by unique offerings like Kiwami Wagyu, driven by a commitment to quality and community service.
How to Grill a Dry Aged Steak Like a Pro
Reading Time: 6 minutes and 2 seconds
Grilling a dry aged steak is a skill worth mastering—and once you get it right, there’s no going back. Revered for its bold, beefy flavour, firm yet tender bite, and rich, savoury aroma, dry aged steak is the kind of meal that turns dinner into a celebration. But it’s not your average steak. It cooks faster, smells different, and needs a touch more care on the grill.
In this guide, we’ll break down everything you need to know—from what makes dry aged steak so special to how to prepare, grill, rest, and serve it like a pro. We’ve combined expert advice, real-world tips, and BBQ community know-how to give you the most complete guide out there. Let’s get started.
What is Dry Aging—and Why It Matters
Dry aging is a process where large cuts of beef are stored in a temperature- and humidity-controlled environment for several weeks or even months. Unlike wet-aged beef, which is vacuum-sealed in plastic, dry aged beef is exposed to air in a carefully monitored space. And that’s where the magic happens. According to Chowhound, this exposure allows moisture to evaporate while enzymes tenderise the meat, creating the unique texture and flavour dry aged beef is known for.
What Changes During Dry Aging:
Moisture Loss
The meat slowly loses water over time, which concentrates the flavour. Less moisture = more intense beefiness. One study notes that dry aging can result in substantial losses due to moisture evaporation and trimming, leading to a weight loss of 10% to 30% of the original cut .
Enzyme Action
Natural enzymes break down muscle fibres, making the meat more tender without making it mushy.
Surface Mould and Bacteria
A good kind of surface mould forms on the exterior (later trimmed off), adding unique, nutty and earthy flavours.
The result? A steak that’s firmer to the touch, richer in taste, and unlike anything you’ll get from a supermarket.
Quick Comparison: Dry Aged vs Wet Aged
| Feature | Dry Aged Beef | Wet Aged Beef |
| Flavour | Rich, nutty, umami-heavy | Milder, slightly sour |
| Texture | Tender yet firm | Tender but often softer |
| Aroma (raw) | Earthy, blue cheese-like | Mild, slightly metallic |
| Cooking Speed | Cooks quicker | Standard |
What Does Dry Aged Steak Taste Like?
The flavour of dry-aged steak is deeper, more complex, and distinctly savoury. Imagine all the best parts of a standard ribeye—then crank the beefiness up by 10. Depending on how long it’s aged, you might also pick up hints of nuttiness, truffle, or blue cheese.
Some say it tastes like “steak meets parmesan.” Others call it funky. And yes—it smells different too.
Does dry-aged steak smell strange?
Dry aged steak does have a stronger aroma than fresh meat. Aged properly, it might smell slightly cheesy, nutty, or earthy—but not rotten. If it smells sour or like ammonia, it’s likely gone off. But a subtle funk? That’s the good stuff.
How to Prep a Dry Aged Steak for Grilling
Before you even light the grill, there’s a few things you’ll want to do to get your steak ready.
Step 1: Thaw It Slowly (If Frozen)
Dry aged steaks are often delivered vacuum-sealed and frozen. Pop them in the fridge and let them thaw gently over 24–48 hours. Fast-thawing in water or microwaves? Not recommended.
Step 2: Bring to Room Temp
Let the steak sit out for about 30–60 minutes before cooking. This ensures it cooks evenly from edge to centre.
Step 3: Trim the Rind (If Needed)
Most butchers (like us at The Meat Inn Place) will trim the tough outer rind before packing. But if your steak has any waxy or overly dark edges left, slice those bits off with a sharp knife.
Pro Tip: Save the trimmings. You can render the beef fat for basting later—aka “beef love.”
Step 4: Season Smart
Keep it simple. Just salt and pepper. Dry-aged beef already has a bold flavour—no need for marinades or complex rubs. Salt it at least 40 minutes before grilling (or even the night before) and keep it uncovered in the fridge for a nice dry brine.
Grilling a Dry Aged Steak Like a Pro
Dry aged steak cooks differently than a fresh cut. It browns quicker, loses heat faster, and has less moisture to buffer mistakes. Here’s how to get it just right.
Two-Zone Grill Setup
For best results, set up your grill with two heat zones:
- Direct heat zone (high temp) for searing
- Indirect heat zone (lower temp) for finishing the cook gently
This method gives you far more control—especially important with dry aged steaks, which cook faster due to lower water content. If you’re using charcoal, pile the coals to one side. On gas? Turn one burner high, and the other low or off.
Start with a hot grill and clean, well-oiled grates. You want that first sear to be aggressive—think golden crust, not black char.
Step-by-Step Grilling Method for Dry Aged Steaks
Step 1: Sear first (or reverse sear if thick)
Place your steak over the hot side of the grill. Sear for 2–3 minutes per side to get that beautiful crust. If your steak is extra thick (over 1.5 inches), consider the reverse sear method: start in the cooler zone, then finish hot to crust it up.
Step 2: Flip often for even browning
Dry-aged steaks benefit from frequent flipping. Every 30–45 seconds helps build an even crust without burning one side. Frequent flipping is recommended by BBQ pros and steakhouse chefs alike, as it allows more even browning and prevents crust burn (Reddit BBQ Community).Don’t worry—flipping doesn’t “lose” juices. It helps maintain a juicier finish.
Step 3: Monitor internal temp
Use a meat thermometer to measure internal temperature. Don’t guess. Because dry aged beef cooks faster, you might reach medium-rare in 20–30% less time than a regular steak.
| Doneness | Target Temperature (°C) | Notes |
| Rare | 50–52°C | Very red centre |
| Medium-rare | 54–57°C | Warm red centre; ideal for dry aged |
| Medium | 60°C | Pink centre; anything beyond risks drying out |
Step 4: Let It Rest, Then Slice
Let the steak rest, loosely tented, for 5–10 minutes. Then slice it against the grain. The result? A perfectly blushed centre, crusted edges, and flavour that lingers like a good story.
Can You Freeze Dry Aged Steaks?
You can—and it’ll still taste amazing if you do it right.
Wrap the steak tightly (vacuum seal is best), then add a layer of foil or place it in a freezer-safe bag. This helps prevent freezer burn. Store for up to 2–3 months. When you’re ready, thaw it slowly in the fridge—never rush it in the microwave.
You might notice a slight difference in texture, but even a well-frozen dry aged steak will outshine most fresh supermarket steaks in flavour.
FAQ
It all comes down to time, care, and flavour. Dry ageing takes weeks—sometimes months—and during that time, the meat loses moisture and needs to be trimmed, so there’s less of it to sell. But what you get is a cut that’s packed with flavour, super tender, and unlike anything you’d find in a supermarket. It’s a premium experience, and once you try it, you’ll know exactly why it’s worth every bite.
You can if you want to—but most folks prefer the traditional way. Sous vide is great for nailing an exact temp, but dry aged steak already has that tender texture and rich flavour, so grilling or pan-searing usually brings out the best in it. If you do go the sous vide route, just make sure to finish it off with a hot sear so you still get that beautiful crust and those big, bold flavours.
Yep, you definitely want to approach it a little differently. Dry aged steaks have less moisture, so they sear up faster—and that also means they can overcook if you’re not careful. The trick is to give it a good hot sear, then move it to a lower heat zone to finish cooking gently. And trust us, a meat thermometer is your best friend here—it takes the guesswork out and helps you hit that perfect doneness.
Your Best Steak Yet Starts Here
Now that you know the steps, why not try grilling a dry-aged steak yourself? It’s one of those experiences that turns dinner into something truly special.
At The Meat Inn Place, we offer a range of expertly aged steaks—from crowd-pleasing 30-day ribeyes to bolder, funkier cuts for serious steak lovers. Each one is packed with flavour, aged to perfection, and ready for the grill. Browse our collection and start your next great meal with the right cut.
