website
translation missing: en.products.product.price.regular_price $111.00
translation missing: en.products.product.price.sale_price $111.00 translation missing: en.products.product.price.regular_price
Sale
Sold Out
  • Bone-In Ribeye | 60+ Days Dry Aged | USDA Prime
  • Bone-In Ribeye | 60+ Days Dry Aged | USDA Prime
  • Bone-In Ribeye | 60+ Days Dry Aged | USDA Prime
  • Bone-In Ribeye | 60+ Days Dry Aged | USDA Prime

    Rated 5.0 out of 5
    Based on 2 reviews
    translation missing: en.products.product.price.regular_price $111.00 Approx 20 Oz
    translation missing: en.products.product.price.sale_price $111.00 translation missing: en.products.product.price.regular_price
    Sale

    Description of Bone-In Ribeye | 60+ Days Dry Aged | USDA Prime

    Our Ribeyes are THICK, restaurant grade steaks. They are around 20 OZ per steak, significantly larger and thicker than your average supermarket ribeye.

    Our bone-in ribeye steaks are akin to those served in the best steakhouses in Chicago. Simply put, there is not a better steak. Except perhaps, our dry-aged bone-in Ribeye. Fine silky marbling, amazing texture and flavor.... perfect tenderness and the distinct roasted, nutty flavor of a properly dry-aged steak.

     

    OUR G1 CERTIFIED USDA PRIME RIBEYE IS BEST IN CLASS

    Our USDA Prime RibEye is the best Angus beef has to offer. This means you will always get beef with moderate marbling, grade "A' maturity and it is sourced specifically from a couple specific farms in the MidWest.  Our RibEyes are THICK, because we only work with steers with a RibEye area  of 10.0 to 16.0 square inches.

    This is not your average RibEye, it isnt even your average Prime Ribeye.

    ABOUT OUR DRY AGED STEAKS

    Dry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-aged steak is expensive and usually found at only the best steakhouses. These steaks are FUNKY and will be SMELLY.  As steaks are dry aged they lose moisture as evaporation occurs and natural enzymes change the steak. This produces a strong umami flavor and the breakdown of carbohydrates produces a sweetish taste. A lot of purveyors are selling 30 day dry aged steaks where the funk is noticeable... these steaks are VERY dry aged. The funk will be strong.

    This steak has been dry aged for at-least 60 days, but usually for 75-85 days.

     Learn more about our dry aging process here.

      

    Source: US MidWest

    Grade: USDA PRIME (Black Angus Beef)

    Recommended Doneness: Medium-Rare, Medium, Medium-Well

    Best Cooked: Grilled, pan-seared, broiled with kosher salt and cracked black pepper. 

    This item MIGHT be delivered frozen.  Concerned? You should not be.

     

    average rating 5.0 out of 5
    Based on 2 reviews
    • 5 Stars
      2 Reviews
    • 4 Stars
      0 Reviews
    • 3 Stars
      0 Reviews
    • 2 Stars
      0 Reviews
    • 1 Star
      0 Reviews
    100% of reviewers would recommend this product to a friend
    What did you think of it? Click on the number :)
    Rated 5 out of 5
    Customer photos and videos
    2 Reviews
    Reviewed by Justin P.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5
    Review posted

    A Truly Exceptional Steak

    This steak had excellent marbling along with a rich dry-aged flavor and tenderness!

    Loading...
    What did you think of it? Click on the number :)
    Rated 5 out of 5
    Was this helpful?
    Reviewed by Maria T.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5
    Review posted

    Awesome steak!!!

    I've never had aged steak before but the flavor went way beyond my expectation!

    Loading...
    What did you think of it? Click on the number :)
    Rated 5 out of 5
    Was this helpful?
    Added Cart Error