Dry Aged Steaks

28-Day Dry-Aged USDA Prime Steaks, Shipped Nationwide

Dry aging is what gives a great steakhouse steak its deep, nutty, concentrated beef flavor. Every dry-aged steak we sell is USDA Prime beef aged for a full 28 days. As moisture evaporates and natural enzymes break down the muscle, the beef becomes more tender and its flavor intensifies. Each steak is then hand-cut by our butchers in the Bronx, packed with dry ice, and shipped FedEx overnight.

Which dry-aged steak is right for you?

  • Ribeye: the richest and most marbled. Choose the boneless ribeye, the bone-in cowboy cut, or the showpiece tomahawk.
  • NY Strip: a firmer bite with bold, beefy flavor. Available boneless, bone-in, or in multi-packs.
  • Porterhouse & T-Bone: strip and filet on one bone, made for sharing.
  • Rib Roast: a dry-aged centerpiece for holidays and gatherings.

Not sure which to pick? Read our guide, Why Dry-Aged Beef Tastes Different, or compare Ribeye vs. New York Strip.

How should I cook a dry-aged steak?

Season simply with salt and pepper, then sear hot. Dry-aged beef cooks slightly faster than fresh, so use a thermometer and pull it a few degrees early.