• Dry Aged USDA Prime Boneless Ribeye
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  • Hand-Cut in the Bronx
  • Carefully Packed
  • Overnight Nationwide

New York Prime Beef

Dry Aged USDA Prime Boneless Ribeye

Dry Aged USDA Prime Boneless Ribeye

$64.99 USD
$64.99 USD
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Size

What You Receive

  • 1 × 12 Ounce USDA Prime Dry Aged Boneless Ribeye
  • 1 × 16 Ounce USDA Prime Dry Aged Boneless Ribeye

Select your preferred option above; your order will include the selected size or format.

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.
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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