60-Day Dry Aged Bone-In Ribeye Aged with Flor de Caña 130th Anniversary Rum

60 days of dry aging. A rum aged for 20 years. One extremely limited steak.

For the last 60 days, we have been quietly working on something very special.

We took our exceptional Niman Ranch 100% Grass-Fed, 100% Grass-Finished Bone-In Ribeyes and incorporated Flor de Caña 130th Anniversary Rum into our dry-aging process.

Flor de Caña 130th Anniversary is a remarkable rum aged for 20 years in American white oak bourbon barrels, with a rich profile of dark chocolate, caramel, toasted nuts, oak and vanilla. Those flavors make it a natural companion to the concentrated, nutty and deeply savory character that develops during an extended dry age.

The result is a steak unlike anything you'll find in a traditional butcher shop: intensely beefy, beautifully complex and created around two ingredients where time, patience and craftsmanship make all the difference.

Our Flor de Caña 60-Day Dry Aged Bone-In Ribeyes are generously cut at approximately 19–21 ounces.

The bone has intentionally not been frenched. We would rather leave the incredibly flavorful meat surrounding the bone exactly where it belongs — on your steak.

This is a LIMITED EDITION product and is available on a first come, first served basis. Quantities are extremely limited.

WHY FLOR DE CAÑA 130TH ANNIVERSARY?

Flor de Caña has been producing rum in Nicaragua since 1890, building a legacy that now spans more than 130 years.

For this project, we selected Flor de Caña 130th Anniversary, an exceptional expression created to commemorate the brand's 130-year history.

The rum is patiently aged for 20 years in American white oak bourbon barrels and bottled at 45% ABV / 90 Proof.

Its profile brings together notes of dark chocolate, caramel and toasted nuts, followed by a long finish of burnt oak and vanilla, with aromas of nutmeg, pepper and hazelnut.

Those characteristics are exactly why we chose it.

Extended dry aging naturally concentrates the flavor of beef while developing the distinctive nutty, savory and almost buttery character associated with a long dry age. Flor de Caña's notes of caramel, toasted nuts, oak and vanilla beautifully complement those flavors without taking away from what matters most: the steak.

The rum isn't meant to overpower the beef or make the steak taste like a cocktail. Instead, it becomes part of the aging process, introducing another layer of complexity to an already extraordinary piece of meat.

Flor de Caña is also a single-estate rum aged at the base of an active volcano and produced without additives. The brand has placed a significant emphasis on sustainability, including renewable energy, carbon-neutral certification and reforestation initiatives.

ABOUT OUR 100% GRASS-FED / 100% GRASS-FINISHED BEEF

An aging project this ambitious has to begin with exceptional beef.

That is why we start with Niman Ranch 100% Grass-Fed and 100% Grass-Finished Angus beef raised in the United States.

This program was developed with a focus not only on how the cattle are raised, but also on the characteristics that matter when you're eating a great steak: genetics, marbling, tenderness, texture and flavor.

The cattle are pasture-raised and are never given antibiotics, added hormones or growth promotants.

Starting with high-quality beef becomes even more important when dry aging for an extended period of time. As moisture naturally leaves the steak during aging, its flavors become increasingly concentrated.

There is nowhere for average beef to hide after 60 days.

WHY IS OUR GRASS-FED BEEF DIFFERENT?

Many grass-fed beef programs focus primarily on meeting the definition of grass-fed. Our objective is different.

We want grass-fed beef that still delivers the experience you expect from a premium steak.

That means focusing on:

• Angus genetics selected for eating quality
• Marbling, tenderness and consistency
• 100% Grass-Fed and 100% Grass-Finished beef
• American-raised cattle
• No antibiotics or added hormones
• Humane and sustainable raising practices
• Full traceability

The result is grass-fed beef designed for people who don't want to choose between how their beef is raised and how good their steak tastes.

WHY 60 DAYS?

Dry aging is controlled decomposition — and when done correctly, it can completely transform beef.

During the aging process, moisture slowly evaporates from the meat, concentrating its natural flavor. At the same time, naturally occurring enzymes break down muscle fibers, improving tenderness and creating the distinctive flavor associated with properly dry-aged beef.

As the aging period gets longer, that character becomes increasingly pronounced.

At 60 days, expect considerably more intensity than you would find in a traditional 21- or 30-day dry-aged steak.

The flavor becomes deeper, nuttier, richer and significantly more complex.

Adding Flor de Caña 130th Anniversary to that process allows us to introduce another complementary dimension to the steak.

WHAT SHOULD YOU EXPECT?

Expect a bold and deeply concentrated dry-aged steak.

The first thing you'll notice is the richness of the beef itself: savory, nutty and unmistakably dry-aged.

As you continue eating, you may notice additional layers reminiscent of the Flor de Caña profile — caramel, toasted nuts, oak and vanilla — working alongside the natural richness of the ribeye.

The rum character is intended to be subtle and complementary.

This is still very much a steak.

Just a steak that spent 60 days becoming something very different.

HOW WE RECOMMEND COOKING IT

Keep it simple.

A steak with this much character does not need much help.

Bring the steak toward room temperature before cooking and season generously with a good sea salt. Sear it over very high heat to develop a deep crust, then finish it more gently until it reaches your preferred internal temperature.

Because of the extended dry age, the exterior can develop color faster than a traditional steak, so keep an eye on your heat.

Once cooked, give it a proper rest before slicing.

We recommend enjoying it medium-rare to medium so you can fully appreciate the tenderness, richness and complexity developed during the 60-day aging process.

And, naturally, if you happen to have a bottle nearby, pair it with a pour of Flor de Caña 130th Anniversary.

60 days of dry aging. A rum aged for 20 years. One extremely limited steak.