Glad to see you jumping in with a topic I know is near and dear to your heart.
My experience has been strictly with dry aging, 21 days, in a humidity controlled enviroment. You have to be a true carnivore to see a dry aged steak, prior to trimming, and still find it palatable.
While it’s certainly not necessary for a great steak, having a comercial broiler at 1200± degrees certainly helps crust the salt coating and sear the meat.
I have a infa-red outdoor grill that does heat higher and more evenly than most grills. I had prepped a few beautiful bone in rib eyes a couple weeks ago, only to find I was out of gas. I have a grill in my stove but even with my commercial exhaust hood, cooking steaks always sets off the smoke alarms, so I was forced to pan fry.
There just wasn’t enough heat to properly melt the coarse salt, and the result was a very salty rib eye. Trust me there are far worse things in life, but I was still pissed. Lol
