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Dry-Aged Bone-In Ribeye
$64.99
- 100% US Angus Beef, Hand-Selected & House-Butchered
- Dry-Aged for 28 Days in Sea Salt
- Premium Cut, Limited Drop
Availability: In stock
Details
Cooking Tips
Details
Experience steak at its peak with our Dry-Aged Bone-In Ribeye. Hand-selected, house-butchered, and crafted from 100% US Angus Beef. This premium cut is dry-aged for 28 days in sea salt, intensifying its natural flavor and enhancing tenderness. Richly marbled and expertly prepared, it’s the ultimate centerpiece for any true beef lover. Available in limited quantities. Don’t miss this exclusive drop!
What is Dry Aging?
Dry aging is a traditional technique used to enhance the flavor and tenderness of premium cuts of beef. At ’74 Angus Steaks, we take this process seriously, aging our steaks in-house for 28 days in a temperature- and humidity-controlled environment. During this time, moisture naturally evaporates, concentrating the beef’s flavor, while natural enzymes break down muscle fibers to create a tender, buttery texture.
Our dry-aged steaks are cured exclusively with sea salt, a nod to our seafood heritage, which helps draw out moisture and infuse subtle depth throughout each cut. The result is a rich, bold flavor with a slightly nutty finish and unmatched mouthfeel.
Cooking Tips
Ribeye
Thawing Instructions:- Place the frozen Ribeye on a tray to catch any juices that may drip during thawing
- Transfer to refrigerator to allow it to thaw slowly
- Depending on thickness, Ribeye should take between 24 to 36 hours to fully thaw
- Preheat grill to 450°F
- Season both sides of the Ribeye with salt and pepper, or your favorite seasoning blend
- Reduce heat to medium, grill for 6 to 8 minutes on each side
- Check the internal temperature to be at least 130°F — if not, continue to grill until temperature is reached
- Serve with your favorite sides & enjoy!
- Prepare charcoals so they are red hot
- Season both sides of the Ribeye with salt and pepper, or your favorite seasoning blend
- Grill over red hot coals for 6 to 8 minutes on each side
- For steaks over 1.25″ in thickness, finish over indirect heat for a few extra minutes
- Check the internal temperature to be at least 130°F — if not, continue to grill until temperature is reached
- Serve with your favorite sides & enjoy!
- Prepare: Pat steak dry with a paper towel and season generously with salt, pepper, or Famous Steak Seasoning.
- Heat Pan: Preheat a heavy-bottomed pan over medium-high heat and add oil to coat.
- Sear: Place steak in the pan, laying it away from you. Sear for 3–4 minutes per side until a golden crust forms.
- Butter-Baste: Add butter and herbs to the pan, spooning the melted mixture over the steak to enhance flavor.
- Cook to Temp: Adjust cooking time for thicker cuts. Use a thermometer for doneness (e.g., 135°F for medium-rare).
- Rest: Let the steak rest for 5 minutes before serving.
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