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This thread has me jonesin for a charcoal grilled giant ribeye,being from Mn we don't have the best local beef and can't afford the import stuff either,but I found /had some of the best beef from nebraska when hunting,my contact I hunted with had a few local farmers as customers with corn fed cattle,our steak fry's started with an aged beef rib roast turning green on the exterior,buddy claimed thats when its ready to grill just trim the green off then cut 2" steaks,fantastic over a oak wood fire,as stated above kosher salt,cracked black pepper is all he used,no olive oil or butter but sure wouldn't hurt to use,so I give the nod to corn fed beef.
dry aged steaks I had were wrapped in loin cloth for a couple weeks,not a fan as the meat was to dry,almost eatable like a jerky before grilled.
The next test steak I cook will be reverse seared on a small Weber charcoal.
Regarding the pellicle on dry aged meat, you are generally supposed to trim all the hard stuff off. I read enough from the same guy online who always left it on and claimed that greatly improved the flavor. So I decided to try it, and like you, I didn't like the texture. Live and learn.