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$65.99

Bone-In Ribeye (Cowboy Steak) 45+ Days Dry Aged

Rated 5.0 out of 5
5 Reviews
$65.99 19 - 21 Oz

Regular price $65.99

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

Our cowboy 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.

This steak has been dry aged for at-least 45 days, but usually for 55-65 days.

 Learn more about our dry aging process here.

 

NEVER HAD DRY AGED BEFORE?

We want everyone to experience the flavor of dry aged steaks. For starters, it is A LOT cheaper than trying it out at a fancy steakhouse (where a similar sized steak will run you 2-3x). Please do note that dry aged steaks are not for everyone. You will either love them or not. Dry Aging adds a nutty flavor and a different smell. 

 

 

Source: US MidWest

Grade: USDA PRIME (Black Angus Beef)

Recommended Doneness: Medium-Rate, Medium, Medium-Well

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

This item MIGHT be delivered frozen. 

 

 

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

Our cowboy 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.

This steak has been dry aged for at-least 45 days, but usually for 55-65 days.

 Learn more about our dry aging process here.

 

NEVER HAD DRY AGED BEFORE?

We want everyone to experience the flavor of dry aged steaks. For starters, it is A LOT cheaper than trying it out at a fancy steakhouse (where a similar sized steak will run you 2-3x). Please do note that dry aged steaks are not for everyone. You will either love them or not. Dry Aging adds a nutty flavor and a different smell. 

 

 

Source: US MidWest

Grade: USDA PRIME (Black Angus Beef)

Recommended Doneness: Medium-Rate, Medium, Medium-Well

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

This item MIGHT be delivered frozen. 

 

 

average rating 5.0 out of 5
Based on 5 reviews
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100% of reviewers would recommend this product to a friend
5 Reviews
Rated 5 out of 5
Review posted

The best steak I've eaten so far!

This has been the best steak I've eaten so far! I did this simple method:

1- I seasoned the steak with salt and a little bit of pepper.

2- Preheat a cast iron skillet, as hot as you can. When it is ready, sear the steak by placing it on the skillet for 2 minutes each side.

3- Have your oven ready at 400 degrees (this must be ready by the time you are searing your steak).

4- Put the steak in the oven (in the cast iron). Leave it for 10 minutes each side.

5- Once done, you can put a bit more of fresh pepper and leave the steak out resting for 2-3 minutes.

6- Prepare yourself to taste something so amazing!

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Rated 5 out of 5
Review posted

So goood

Tates amazing, revers seared!

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Rated 5 out of 5
Review posted

MOST AMAZING STEAKS!!!!

I will NEVER buy a supermarket steak again!!! The quality of your meats takes eating steak to a whole new level!!! Thank you for your kind customer service and amazingly great steaks!!!!

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Rated 5 out of 5
Review posted

Great

The Rib-eye was the same quality that I can find in a high end restaurant. Would buy again.

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Rated 5 out of 5
Review posted

Excellent product and service!

Excellent product and service!

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