RIBEYE STEAK- BONELESS- 30 Day Dry-Aged

RIBEYE STEAK- BONELESS- 30 Day Dry-Aged

$22.50
$22.50
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Size: .7 to .8 lbs

Hurry, these do not last long! Sink your teeth into our incredible, 30 Day Dry-Aged ribeye steak! Our juicy angus beef is expertly dry-aged to perfection, providing an intense, beefy flavor and incredible tenderness. Enjoy a delightful steak dinner - the best ever!

Grab more dry-aged beef cuts HERE!

Creamy Horseradish Sauce

Meat Grilling Temps and Tips

    • Grass and Non-GMO Grain Fed
    • Raised Without Hormones or Antibiotics
    • 28 Day Dry-Aged
    • USDA Inspected



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      FAQs

      Insert a meat thermometer probe into the thickest part of the meat to take the temperature.

      Poultry

      • Dark meat (thigh, leg): 170º to 175º
      • White meat (breast, wing): 160º to 165ºF

      Fish

      • Medium-rare: 120º
      • Medium: 135º

      Beef & Lamb

      • Rare: 125°
      • Medium rare: 130° to 135°
      • Medium: 135° to 140°
      • Medium well: 140° to 150°
      • Well done: 155+°
      • Ground: 160°

      Pork

      • Medium rare: 145°
      • Medium: 150°
      • Well done: 160°
      • Ground: 160°

      Beef

      Bold, robust spices enhance beef's hearty flavor.

      • Salt & Black Pepper: Essential for any beef preparation.
      • Garlic Powder/Onion Powder: Adds savory depth.
      • Paprika (Smoked/Regular): Great for grilling or roasting beef.
      • Rosemary & Thyme: Ideal for steaks or beef roasts.
      • Cumin: Perfect for ground beef dishes like tacos.
      • Chili Powder: Adds heat for brisket or ribs.
      • Worcestershire & Soy Sauce: Not spices, but fantastic umami boosters for marinades.
      • Mustard Powder: Great for rubs, especially with brisket.

      Pork

      Pork works well with both sweet and savory spices.

      • Brown Sugar: Adds sweetness for ribs and pork roasts.
      • Paprika & Cayenne: For spicy rubs, especially with BBQ.
      • Sage & Thyme: Ideal for sausages and pork roasts.
      • Garlic Powder: A go-to for most pork dishes.
      • Fennel Seeds: Adds a mild licorice flavor—excellent for Italian sausages.
      • Chinese Five-Spice: Pairs well with pork belly and ribs for an Asian twist.
      • Apple Cider Vinegar: Common in marinades or sauces to cut through pork’s richness.

      Poultry (Chicken/Turkey)

      Light herbs and spices bring out the mild flavors in poultry.

      • Lemon Pepper: Adds brightness to grilled or roasted poultry.
      • Garlic & Onion Powder: Basic yet essential for most poultry dishes.
      • Thyme, Sage & Rosemary: Fantastic for roast chicken or turkey.
      • Paprika & Chili Powder: Adds mild heat and smokiness.
      • Cumin & Coriander: Great for spiced chicken dishes.
      • Curry Powder: Adds depth to chicken stews and grilled dishes.
      • Herbs de Provence: A blend of thyme, basil, rosemary, tarragon, and lavender—perfect for poultry.
      • Buttermilk Marinade: Helps tenderize chicken while adding subtle tanginess.

      Shipping & Delivery Info.