Extra Aged Bone-In Ribeye
We decided to dry aged some of our rib sections for longer than the norm — about 42 days! That means more dense flavor and a little extra funkiness. No need to break out the fancy cooking techniques or seasonings with this impressive cut of meat. Natural marbling and a fatty cap make it stand out as one of our most tender, juicy cuts. Like all our beef, the Ribeye is dry aged, creating an incredibly flavorful piece of meat. Raised on pasture with no antibiotics and no hormones, this is beef you can feel great about.
Other Awesome Cuts
The Ribeye is located at the upper part of the back closer to the shoulder. This is where you’ll find some of the most tender meat imaginable as it comes from softer, less-worked muscle fibers in the center of the steer. There's no need to do any additional trimming; our butchers go above and beyond to create the perfect steak featuring the eye, spinalis, "triangle of love, and a gorgeous fat cap to keep things nice and juicy.
High and fast is the name of the game here, so take the time to preheat your grill or cast iron pan. You want to get a quick sear on the outside of the steak and heat the internal temperature to 130°F (medium rare). Don’t worry about adding too many spices to this cut. The wonderful marbling will provide more than enough flavor, and spices tend to burn when cooking on high heat. Finally, don’t forget to let your meat rest before diving in! If you cut into your steak too quickly all the juices will end up on your plate and not in your belly… which would be a shame.