Name: Buy USDA Prime Dry Aged Ribeye Steaks | Chicago Steak Company/Dry Aged Ribeye - USDA Prime | Chicago Steak Company
Brand: My Chicago Steak
SKU: PSD153 4 12oz
Price: 299.95 USD
Availability: InStock
Rating: 4.6 (34 reviews)

Item # PSD153 4 12oz

USDA Prime - Dry Aged Beef

Boneless Ribeye

$299.95

$464.99

Price Per Serving: $18.75

Size:

4 (12oz) 4 (14oz) 4 (16oz)

Variant

Buy 2 or more to save an extra 12%

Use Code: DADSDAY
Last Week For FREE Shipping + 4 FREE Gifts For Dad on orders $179+
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Description

USDA Prime Dry Aged Ribeye

Look no further than this package of 4 12oz USDA Prime Dry Aged Ribeyes for everything you want in a gourmet steak. Dry aged to perfection, all of our ribeyes in this package are abundant in flavor and tenderness. Dry-aging beef causes it to lose some of its moisture which allows flavors to become more concentrated. A true steak connoisseur's go to option!

We specialize in Angus USDA Prime

Only 2% of all beef qualifies as USDA Prime

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

A Taste of Tradition

At Chicago Steak Company, we invite you to taste tradition. Since 1865 with the founding of the Union Stock Yards, Chicago has been at the heart of high-quality American meats. Chicago Steak Company proudly carries on that tradition. We specialize in hand-cut, Mid-West raised, Premium Angus USDA Prime beef - cut by Chicago butchers with five generations of experience. If you're looking for the very best steaks on the market, then you've come to the right place.

Prime Dry Aged Ribeye

Every ribeye we offer is certified USDA Prime or upper-1/3 USDA Choice, putting our steaks in the top 2% of beef worldwide. Each steak is hand-selected and hand carved to ensure you get the best cut possible, and then dry- or wet-aged to intensify its naturally delicious flavor. That is why our dry aged ribeyes are among the most flavorful, juicy, and tender ribeyes you'll ever eat. Paired with our FREEGIFTS or BURGERS12 promotion code for 12 free (4oz) steak burgers, you'll get an additional 12 servings for free on your order. They're the same amazing ribeyes you'll get at 5-star restaurants like Jordan's or Ditka's. In short, the very best steaks your money can buy.

A Ribeye is a classic cut known for its abundant marbling, rich flavor, & natural "flavor kernel" that runs through each steak - pleasing to any steak lover. Our USDA Prime, Dry Aged Ribeye has the mellow taste that only comes from the longstanding dry aging process. Rich in flavor and abundant in marbling, these Ribeyes are sure to please.

Dry Age Difference

While most prefer the wet aged steaks, there is a certain je ne sais quoi about dry aged steaks. Overall you should expect the flavor to be more intense and pronounced, the taste is usually described as nutty or earthy. Dry-aging beef causes it to lose some of its moisture which allows flavors become more concentrated. A true steak connoisseurs go to option!

Cooking Instructions

How to Cook Your Steak – Quick Guide

Thawing
If frozen, thaw your steak in a pan under refrigeration for about 24 hours to catch any natural drippings.

Season & Handle
Season just before cooking. Always use tongs when flipping—never a fork, which can puncture the steak and lose some of those flavorful juices.

Resting
After cooking, let your steak rest for at least 5 minutes so the juices redistribute evenly.

Steak Cooking Tips

Below are a few additional pointers to help you get the most out of your steak:

1. Know the cut.
Steaks are most tender and flavorful when cooked to the proper doneness- avoid overcooking.

2. Preheat well.
Your grill or broiler to hot. Charcoal should be ashen gray; cast iron should be hot but not smoking.

3. Season simply.
Salt and pepper are all you need- or elevate the flavor with Chicago Steak Company Seasoning.

4. Lightly oil the surface.
This helps prevent sticking and promotes a proper sear.

5. Sear the first side.
Cook until juices begin to bead on the surface, using the Steak Cooking Chart as a guide.

6. Flip & Finish.
The second side cooks faster, so keep a close eye on it.

7. Check Doneness.

Rare: 120°–125° F (very soft; cool red center)
Medium Rare: ~130-135°F (springy, warm red center)
Medium: 140°–145°F (slight resistance; warm pink center)
Well Done: ~160° (firm; little to no pink)

Make sure to measure temperatures at the thickest part of the steak and keep in mind steak temperature will rise 5–10°F during resting (carryover cooking).

8. Rest & serve.
Let the steak rest for at least 5 minutes before serving for a juicy, flavorful result.

See our Steak Cooking Chart for more information.

Wine

Wine & Steak Pairing

The Cabernet Sauvignon is one of the most common wines you'll see at a dinner party. It's not only considered the best red wine to have with steak, but also one of the most well received wines overall. Cabernet Sauvignon tends to stand out with its fruity flavors that give contrast to the beefy flavors. Red wines pair well with more marbled steaks because the fat will decrease how much you taste the bitterness

Shipping

Packaged with Care

When you place an order with Chicago Steak Company, we do everything we can to ensure that your package arrives in excellent condition. All of our steaks are vacuum wrapped and flash frozen in their natural juices to lock in the flavor. The steaks are then wrapped in our attractive food grade paper, sealed with the Chicago Steak Company gold label, and placed in our gorgeous gift box. Those gift boxes are placed inside our reusable insulated cooler with enough dry ice to keep them cold until arrival. For more information on shipping, and other Frequently Asked Questions see our FAQ page

Watch the Video to see how your order is packed, how it will arrive, and how to thaw it properly