The Grillmaster’s Reserve
$239.99
- Four Premium Cut Dry-Aged Ribeyes, Limited Drop
- 100% US Angus Beef, Hand-Selected & House-Butchered
- Dry-Aged for 28 Days in Sea Salt
Availability: In stock
Grill Master Bundle – Four Dry-Aged Bone-In Ribeye Steaks
Elevate your grilling game with the Grill Master Bundle, featuring four premium Dry-Aged Bone-In Ribeyes. These rich, flavorful steaks are hand-selected, house-butchered, and crafted from 100% US Angus Beef. Aged for 28 days in sea salt, each cut delivers bold, concentrated flavor and exceptional tenderness. Deep marbling, a buttery texture, and a signature nutty finish make this a true showstopper for any steak lover.
Limited quantities. Exclusive drop. Get yours before it’s gone.
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.
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.
