Luxurious, richly marbled, and profoundly savory, Prime 28-Day Dry-Aged Ribeye Steaks represent the pinnacle of classic steakhouse indulgence. Sourced from USDA Prime beef and aged for a full 30 days, these ribeyes develop intensified umami, refined tenderness, and a clean, deeply beef-forward finish that only expert dry-aging can achieve. Our dry-aging program reflects rare mastery - we are one of only five places in the United States that also dry-age fish, a process that demands extraordinary precision in airflow, humidity, and temperature. That same discipline ensures exceptional consistency, purity of flavor, and luxurious fat melt in every ribeye we offer. Available Cuts Bone-In Ribeye: Enhanced depth of flavor, excellent moisture retention, and striking presentation. Boneless Ribeye: Cleaner slicing, even cooking, and precise doneness control. Both options are aged, handled, and cut to the same uncompromising standards. Product Details Origin: USA Grade: USDA Prime Cut: Ribeye Aging: 28 days (dry-aged) Condition: Fresh, never frozen Packaging: Vacuum-sealed Storage: Refrigerate at 32-38°F Shelf Life: Use within 3-4 days of purchase or freeze immediately Flavor Profile Texture: Exceptionally tender with rich, juicy structure Taste: Deep beef umami, buttery richness, subtle nuttiness Finish: Long, savory, and impeccably clean Dry-aging transforms abundant marbling into a refined, elegant fat that melts seamlessly while amplifying depth and balance. Culinary Uses High-Heat Sear: Cast-iron or grill for a deep, caramelized crust. Reverse Sear: Ideal for precision and even doneness. Minimalist Finish: Best enjoyed medium-rare with sea salt and cracked pepper. Luxury Accent: Pair with bone marrow butter, bordelaise, or shaved truffle. Pairing Suggestions Seasoning: Sea salt flakes, cracked black pepper Sauces: Bordelaise, peppercorn, marrow butter Wine: Cabernet Sauvignon, Barolo, Malbec Nutritional Benefits High-quality protein Rich in iron, zinc, and B vitamins Per 4 oz serving (approximate): Calories: 290 | Protein: 22g | Fat: 24g | Iron: 15% DV Frequently Asked Questions (FAQ) Q: What’s the difference between bone-in and boneless ribeye? A: Bone-in offers slightly deeper flavor and visual impact, while boneless provides cleaner slicing and even cooking. Q: What does 30-day dry-aging add? A: Concentrated umami, refined tenderness, and a cleaner, more elegant fat melt. Q: Best cooking doneness? A: Medium-rare best showcases marbling, juiciness, and depth. Q: Can I freeze it? A: Yes. Freeze promptly if not using within a few days to preserve peak quality. Prime 28-Day Dry-Aged Ribeye Steaks (Bone-In & Boneless) deliver uncompromising richness and balance - crafted for those who expect steakhouse excellence at its highest level.
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