Ribeye Steak, Bone-In Dry Aged

Bone-in, dry aged, USDA Prime — this is the full expression of what a ribeye can be. Aged in-house to develop deep, concentrated flavor and the signature dry aged crust, then hand-cut to order with the rib bone intact for maximum impact at the table. Reserved for the true steak enthusiast.

Note: Final weight is determined at time of cutting in store.

Cut Details
Breed: Black Angus | Grade: USDA Prime
Primal: Rib | In-house dry aged | Bone-in
Custom cuts available
Fresh never frozen

Butcher's Tip: Bring to room temperature for at least 45 minutes. Season with flaky salt. Sear at very high heat, finish in oven, rest 10 minutes. Carve away from the bone to serve.