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USDA Prime Beef - Dry Aged Bone-In Ribeye

USDA Prime Beef - Dry Aged Bone-In Ribeye

USDA Prime - Dry Aged Bone-In Ribeye

This package includes USDA Prime Dry Aged Bone In Ribeyes making it a perfect gift for yourself or your favorite steak connoisseur. Cut French-Style, this Bone-In Ribeye will have an extraordinary presentation that will only be matched by its taste. The dry-aging process allows the beef to become more tender and obtain its unique flavor and aroma.

use promotion BURGERS12 to get 12 FREE steak burgers with your order of $159.95+


USDA Prime Dry Aged Bone-in Ribeye

Rich in flavor and abundant in marbling, these Ribeyes are sure to please. Cut French-Style, this Bone-In Prime Ribeye will have an extraordinary presentation that will only be matched by its taste. Don't want the bone? Try our Boneless Dry Aged Ribeyes.

Dry Aged Delicacy

>As if the flavors of a wet-aged ribeye weren't enough, try a dry-aged one! The dry-aging process allows the beef to become more tender and obtain its unique flavor and aroma. Finding dry aged beef can be difficult due to its rarity and limited suppliers. Dry aged beef is a luxury we all deserve to enjoy and Chicago Steak Company is sure to bring that to the table on your next cookout.

Cooking Dry Aged Ribeyes

Very well marbled and thick, the ribeye is the perfect steak for your cast iron skillet. Cooking in a cast iron skillet allows for the ribeye to cook in its fat resulting in an even more robust flavor. If grilling a ribeye, be careful of flare-ups. If a flare up happens, move your steak away from the flames. To experience the ribeye with maximum flavor, we suggest cooking it no more than medium.

Ribeye Cooking Tips

1. Plan ahead. Know the cut of steak you are cooking. A french ribeyes are more flavorful and tender if not overcooked.2. Preheat your grill or broiler to high. Charcoal coals should be ashen grey and red-hot. When cooking on top of the range, the cast iron skillet or grill pan should be hot, but not smoking.3. Season your steak with salt & pepper or a blended mix to taste.4. Lightly oilyour cooking surface.5. Sear the steaks on first side using the times listed on the Steak-Cooking Chart as a guide. Flip when juices begin to bead on the surface.6. Cook your steaks on the second side and use the steak cooking chart below as a guide for time. Less time will be needed on the second side. Steaks may cook quickly, so be attentive.7. Gauge doneness. This may be determined by touch or meat thermometer. A rare steak will feel very soft when touched and will have an internal temperature of 120° - 125°F. Medium rare steak will feel soft and spongy to the touch and register 130° F, medium steaks will offer resistance when touched and register 140° -145° F. Well-done steaks will be firm with an internal temperature of 160° F.8. Rest your steak. Allow steaks to stand for 5 minutes before serving. This lets the juices flow from the center of the meat to the exterior, resulting in a juicy & succulent steak. 
 
For more tips on how to cook your steak, check out the video tab above.
 
BONE-IN RIBEYE STEAKS
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From $309.95
USDA Prime Beef - Dry Aged Bone-In Ribeye—
$309.95
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USDA Prime - Dry Aged Bone-In Ribeye

This package includes USDA Prime Dry Aged Bone In Ribeyes making it a perfect gift for yourself or your favorite steak connoisseur. Cut French-Style, this Bone-In Ribeye will have an extraordinary presentation that will only be matched by its taste. The dry-aging process allows the beef to become more tender and obtain its unique flavor and aroma.

use promotion BURGERS12 to get 12 FREE steak burgers with your order of $159.95+


USDA Prime Dry Aged Bone-in Ribeye

Rich in flavor and abundant in marbling, these Ribeyes are sure to please. Cut French-Style, this Bone-In Prime Ribeye will have an extraordinary presentation that will only be matched by its taste. Don't want the bone? Try our Boneless Dry Aged Ribeyes.

Dry Aged Delicacy

>As if the flavors of a wet-aged ribeye weren't enough, try a dry-aged one! The dry-aging process allows the beef to become more tender and obtain its unique flavor and aroma. Finding dry aged beef can be difficult due to its rarity and limited suppliers. Dry aged beef is a luxury we all deserve to enjoy and Chicago Steak Company is sure to bring that to the table on your next cookout.

Cooking Dry Aged Ribeyes

Very well marbled and thick, the ribeye is the perfect steak for your cast iron skillet. Cooking in a cast iron skillet allows for the ribeye to cook in its fat resulting in an even more robust flavor. If grilling a ribeye, be careful of flare-ups. If a flare up happens, move your steak away from the flames. To experience the ribeye with maximum flavor, we suggest cooking it no more than medium.

Ribeye Cooking Tips

1. Plan ahead. Know the cut of steak you are cooking. A french ribeyes are more flavorful and tender if not overcooked.2. Preheat your grill or broiler to high. Charcoal coals should be ashen grey and red-hot. When cooking on top of the range, the cast iron skillet or grill pan should be hot, but not smoking.3. Season your steak with salt & pepper or a blended mix to taste.4. Lightly oilyour cooking surface.5. Sear the steaks on first side using the times listed on the Steak-Cooking Chart as a guide. Flip when juices begin to bead on the surface.6. Cook your steaks on the second side and use the steak cooking chart below as a guide for time. Less time will be needed on the second side. Steaks may cook quickly, so be attentive.7. Gauge doneness. This may be determined by touch or meat thermometer. A rare steak will feel very soft when touched and will have an internal temperature of 120° - 125°F. Medium rare steak will feel soft and spongy to the touch and register 130° F, medium steaks will offer resistance when touched and register 140° -145° F. Well-done steaks will be firm with an internal temperature of 160° F.8. Rest your steak. Allow steaks to stand for 5 minutes before serving. This lets the juices flow from the center of the meat to the exterior, resulting in a juicy & succulent steak. 
 
For more tips on how to cook your steak, check out the video tab above.
 
BONE-IN RIBEYE STEAKS