Wet-aged beef vs. dry-aged
Meat that’s been aged just tastes better -- enzymes begin to break down tissue for a more tender bite, but there's more than one way to go about it. Wet-aged beef is vacuum sealed and aged for a span of four to 10 days while in transit to market. Dry-aged beef is aged for weeks, with whole sides of beef or cuts hung at freezing temperatures ready for hard-scrabble Philadelphia boxers to assault. That environment ages and dehydrates the meat, concentrating flavors. Though dry-aged is more expensive and may yield better results, you can still get a murder-worthy wet-aged steak.
And not the degrees at which you're serving (that comes later). In the interest of even cooking, bring your meat to room temperature before firing. Unless, and this is a big unless, you want a blue (basically raw) interior. In the case of the latter, pull it right out of the fridge and get to work between punching lumber or whatever other extremely tough stuff you do. Otherwise, even for a rare steak with a warm core, you'll be well served if you're not fighting the ice box's frigid 35° F with your sear.