Prime 28 Days Dry Aged Ribeye Steaks

Richly marbled, tender, and full of deep beef flavor, our Prime 28-Day Dry-Aged Ribeye Steaks offer a refined steakhouse experience at home. Made from USDA Prime beef and dry-aged for 28 days, these ribeyes develop a concentrated savory character, enhanced tenderness, and a rich, clean finish.

Our dry-aging process requires careful control of temperature, humidity, and airflow. The same attention to detail used throughout our aging program helps preserve the quality and consistency of every ribeye, allowing its natural marbling and beef flavor to stand out.

Available Cuts

• Bone-In Ribeye: Keeps more moisture during cooking and provides a classic presentation with a rich, full-bodied flavor.
• Boneless Ribeye: Easy to slice and handle, with consistent cooking and greater control over the final doneness.

Both cuts are prepared and packaged according to the same quality standards.

Product Details

Origin: USA
Grade: USDA Prime
Cut: Ribeye
Aging: 28 days, dry-aged
Condition: Fresh, never frozen
Packaging: Vacuum-sealed
Storage: Refrigerate at 32–38°F
Shelf Life: Use within 3–4 days of purchase or freeze promptly

Flavor Profile

• Texture: Tender, juicy, and richly marbled
• Taste: Concentrated beef flavor with savory umami, buttery richness, and subtle nutty notes
• Finish: Long-lasting, balanced, and deeply savory

The dry-aging process reduces moisture while concentrating the beef's natural flavors. The ribeye's marbling also develops a rich, smooth character that melts beautifully during cooking.

Culinary Uses

• High-Heat Searing: Cook in a cast-iron skillet or on the grill to create a deeply browned crust.
• Reverse Sear: A great method for achieving an evenly cooked center with a flavorful exterior.
• Simple Preparation: Season with sea salt and freshly cracked black pepper to let the beef remain the focus.
• Luxury Pairings: Serve with bone marrow butter, bordelaise sauce, or shaved truffle for an elevated presentation.

Pairing Suggestions

• Seasonings: Flaky sea salt and freshly cracked black pepper
• Sauces: Bordelaise, peppercorn sauce, or bone marrow butter
• Wine: Cabernet Sauvignon, Barolo, or Malbec

Nutritional Information

Ribeye provides high-quality protein along with naturally occurring iron, zinc, and B vitamins.

Approximate nutrition per 4 oz serving:

Calories: 290 | Protein: 22g | Fat: 24g | Iron: 15% DV

Frequently Asked Questions

Q: What is the difference between bone-in and boneless ribeye?

A: Bone-in ribeye offers a classic steakhouse presentation and can retain moisture well during cooking. Boneless ribeye is easier to slice and can provide more consistent cooking and portioning.

Q: What does 28-day dry-aging do to the ribeye?

A: Dry-aging concentrates the beef's natural flavor while allowing the texture and fat to develop a more refined, savory character.

Q: What is the recommended doneness?

A: Medium-rare is a popular choice for showcasing the ribeye's marbling, tenderness, and concentrated flavor.

Q: Can the steak be frozen?

A: Yes. If you do not plan to use it within a few days, freeze it promptly to help maintain its quality.

Prime 28-Day Dry-Aged Ribeye Steaks combine USDA Prime marbling with the concentrated flavor and tenderness created through careful dry-aging. Available bone-in or boneless, they are designed for an elevated steakhouse-style meal at home.