Dry-Aged Ribeye

After steaking out the roast and trimming off the excess fat and crust has been trimmed off, I was ready to cook up one of these bad boys! I brushed on a little cooking oil on both sides of the steak, then seasoned it with very course sea salt. I allowed the steak to sit out on the counter and come up to room temperature. I used my kettle grill for this cook with my cast iron grates and Grill Grates in place. I had a nice pile of hot briquettes (I was using Kingsford Professional) under the grill grates. I seared off both sides for about one minute, before taking the steaks over to the indirect side. The bottom and lid dampers were almost completely shut for the final cooking process. I monitored the temperature and pulled the steak once it hit 125ºF internal. I let the steak rest 10 minutes before slicing.