Dry Aged USDA Prime Boneless Ribeye

Name: Dry Aged USDA Prime Boneless Ribeye
Rating: 5.00 (1 reviews)

$64.99 USD

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Size 12 Ounce USDA Prime Dry Aged Boneless Ribeye 16 Ounce USDA Prime Dry Aged Boneless Ribeye

What You Receive

1 × 12 oz USDA Prime dry-aged boneless ribeye, or
1 × 16 oz USDA Prime dry-aged boneless ribeye

Select your preferred size above; your order includes one steak in that size.

Rich marbling, deep dry-aged flavor. Cut from USDA Prime beef and dry aged for 28 days, this boneless ribeye delivers a tender texture, a generous fat cap and the concentrated steakhouse flavor ribeye lovers expect. Each steak is hand-cut by our butchers in the Bronx.

Which size?

The 12 oz ribeye is a satisfying individual steak. Choose 16 oz for a larger steakhouse portion or for sharing alongside substantial sides.

How to cook it

For the grill, sear over high heat and finish over the cooler side until the center reaches your preferred temperature. Use our dry-aged ribeye grilling guide for timing by thickness, temperature targets and a complete two-zone method.

Compare ribeyes

Explore the complete ribeye steak collection or compare all dry-aged steaks.

Shipping

Your steak is packed for safe nationwide delivery. See current order cutoffs, delivery regions and free-shipping thresholds on our shipping page.

Hand-Cut
in the Bronx

Carefully
Packed

Overnight
Nationwide

Express shipping by destination: Free shipping starts at $200 in NY, NJ & CT; $275 in OH, KY, VA, WV, NC, PA, MD, DE, DC, ME, MA, NH, VT & RI; and $300 in the other listed states. View state-specific shipping rates. Enter your address at checkout for the final rate and estimated delivery date.

How to Cook This Cut

How to Cook This Cut (Pan-Sear & Butter Baste) 1. Remove your dry aged boneless ribeye from the fridge 20–30 minutes before cooking and pat it very dry. Season generously on all sides with kosher salt and freshly ground black pepper. 2. Heat a heavy cast-iron skillet over medium-high heat until hot, then add a thin layer of neutral oil. 3. Sear the steak for about 2–3 minutes per side without moving it, until a deep golden crust forms. 4. Lower the heat to medium and add 2–3 Tbsp butter, a few crushed garlic cloves and thyme or rosemary. Tilt the pan and spoon the bubbling butter over the steak for 1–2 minutes. 5. Check the internal temp (aim for 130–135°F for medium-rare or 135–140°F for medium; dry aged cooks a bit faster). 6. Transfer to a cutting board, spoon a little pan butter on top and rest 5–10 minutes before slicing against the grain.

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