Dry aged ribeye on the bone from Galicia, northern Spain.
These special beef is dry aged for 3-4 weeks in order to reach the dry aged beefy flavor that we all seek for.
#1 Cooking Tip: It is best to cook it medium rare so that you can experience the natural aromas that have been developed from the dry aged process.
#2 Cooking Tip: Spaniards recommend a lot of salt when seasoning (sea salt flakes) before cooking(ideally grilling over charcoals) and you can optionally season some more salt after carving the steak into strips.
In conclusion, dry aged beef needs less cooking time and more salt compared to non-dry aged beef.