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.
Salt. Pepper. Look, neither Goss nor Chapman are in the business of telling you how to enjoy your steak. You like marinade -- go to there. But, in the interest of staying true to Craftsteak's pillar philosophy, a good cut of meat pairs perfectly with the basics. You should be able to see your salt and pepper on the meat, but also consider your method of cooking. On a grill, you can afford to season liberally, given what you'll lose to the slats and gravity. In a pan, however, a conservative hand will win the day. Any excess has no place to go, and it's always easier to add seasoning than to strip it away. Hold off on this step until you're ready to cook. You don't want the salt leaching at your meat on the board while you wait.