Dry-Aged USDA Prime Ribeye is the ultimate expression of indulgent beef—where abundant Prime marbling meets the intensified depth of dry aging. Cut from the rib section and carefully aged to concentrate flavor, this ribeye delivers bold beefiness, nutty complexity, and a juicy, buttery bite that defines classic steakhouse excellence. Thick-cut and expertly aged, it ships frozen at peak quality so you can enjoy a true steakhouse experience at home. Eat Wild.

• Prime-grade marbling: rich intramuscular fat for exceptional juiciness and flavor.
• Dry-aged intensity: concentrated beef flavor with savory, nutty depth.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

Quality Standards

• Graded USDA Prime
• Dry Aged for Flavor & Tenderness
• No Antibiotics
• No Hormones
• Grain Fed
• U.S.A. Born & Bred Free Range Cattle

What’s Included

Hand-cut Ribeye steaks, dry aged and expertly trimmed to showcase Prime marbling. See the variant selector for steak count and total weight; exact thickness may vary by cut spec.

Dry-Aged Ribeye vs. Fresh-Cut Ribeye

Fresh-cut ribeye is prized for richness and juiciness, while dry-aged Prime ribeye adds layers of umami, nuttiness, and aromatic depth. Dry aging reduces moisture and naturally tenderizes the meat, creating a steak with more intensity and a longer, more complex finish. Prefer a cleaner, brighter flavor? Explore USDA Choice Ribeye.

How to Cook (3 Proven Methods)

Target doneness: Medium-rare to medium. Ribeye’s marbling and dry aging make it forgiving, but gentle heat and proper resting deliver the best results. Use a fast, accurate thermometer and rest before slicing. See our Steak Temperature Chart.

1) Reverse-Sear (recommended for dry-aged ribeye)

• Cook gently at 225–275°F until ~10–15°F below target.
• Sear blazing hot 45–90 seconds per side to build a deep crust.
• Rest 8–10 minutes before slicing.

2) Two-Zone Grill

• Create a hot sear zone and a cooler finishing zone.
• Sear for color, then finish indirect to target temperature.
• Manage flare-ups caused by rendered fat.

3) Cast-Iron Sear + Oven Finish

• Sear in a ripping-hot cast-iron skillet 1½–2½ minutes per side.
• Transfer to a 300–325°F oven to finish gently.
• Rest before slicing.

Serving Suggestions

• Classic: flaky salt and cracked pepper let dry-aged flavor shine.
• Steakhouse finish: compound butter, chimichurri, or peppercorn sauce.
• Sides: roasted potatoes, creamed spinach, mushrooms, or a crisp salad.

Pro Tips

• Season simply: dry-aged ribeye needs restraint.
• Expect aroma: nutty notes are a hallmark of dry aging.
• Slice across the grain: maximizes tenderness and juiciness.

Quality & Safety

• Ships frozen via cold-chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• On arrival, move directly to the freezer or begin a controlled fridge thaw. Learn best practices in Meat Safety & Storage.

Related

Compare with dry-aged New York Strip, explore the two-in-one Porterhouse, or browse all Steaks. Find inspiration in Recipes.

Chef’s note: Dry-aged Prime Ribeye is all about intensity—build a deep crust, rest patiently, and let the flavor linger.