Prime 28 Days Dry Aged Ribeye Steaks (Bone-In & Boneless)

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 iniron, 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.