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New York Prime Beef
Dry Aged USDA Prime Boneless Ribeye
Dry Aged USDA Prime Boneless Ribeye
Cut from the rib, rather than the short loin, the Ribeye is a rich and very flavorful cut with heavy marbling and a satisfying, substantial bite and texture. The perfect backyard grilling steak when only the best will do. Whether bone-in or boneless, a Ribeye from New York Prime Beef is sure to please. Approx. 20 oz. each 1 1/4"-1 3/4" Thick.
Regular price
$64.99 USD
Regular price
Sale price
$64.99 USD
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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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