Whole Ribeye (First time user)

I do have a question about cooking though, first attempt I let them stand to get to room temperature and seared for 2 minutes per side and then finished on the grill at 375F and pulled at 140F, let stand for 10 minutes before cutting. Those were awesome, really tender and juicy, however they were barely pink in the center. The next time, I did the exact same thing except I pulled them at 128F thinking it would be better but they were tougher. Just as juicy as the first but weren’t quite as tender, they had great color in the center.

Now, I’m not concerned with the color at all anymore and I’m wondering if the lower temperature didn’t quite get the fat where it needed to be for tenderness?

BTW, I’ve never cooked a dry aged steak so I’m learning….