Grilling Beef







For the trio’s simple dish of dry-aged, bone-in prime rib with a grilled vegetable salad, it’s best to generously salt and pepper the meat at least a day beforehand. “If you salt it right before you grill it,” says Owens, “you’re just seasoning the outside.”

Instinct may tell us to keep the meat sealed tightly in the fridge while it sits, but Dyer says it’s really important to let the meat sit in your fridge unwrapped. “Air is good for meat,” Dyer stresses. “It’s part of the aging process.”

And while all three meat masters agree that you should always pull the steak out one-half hour to an hour before you are going to grill it, their opinions differ when it comes to discerning when the meat is done. Owens believes in using the intuitive “feel method”—touching the meat with your thumb or forefinger throughout the cooking process to ascertain its rareness—but when it comes to thicker cuts of meat, Dyer and Gorham are firm believers in the meat thermometer. “The most expensive thing you’re ever going to cook is your protein,” says Gorham, “and you don’t want to screw it up.”