Name: USDA Prime Dry Aged Bone-In Ribeye Steaks | Chicago Steak Company
Brand: My Chicago Steak
SKU: PSD156 4 26oz
Price: 449.95 USD
Availability: InStock
Rating: 4.7 (23 reviews)

Item # PSD156 4 26oz

USDA Prime - Dry Aged Beef

Bone-In Ribeye

$449.95

$694.99

Size:

4 (26oz) 4 (18oz)

Variant

Buy 2 or more to save an extra 12%

Use Code: PRIME10
To receive 10% OFF + FREE Standard Shipping on USDA Prime purchases of $229+
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Description

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.

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+

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

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

Ribeye Wine Pairing

The Ribeye steak is known for its abundant marbling (good fat content within the steak) and fat content is an important aspect to consider when pairing a wine. With that in mind, a red wine is the perfect pairing for this steak. It's also safe to say that your chardonnay may not be the best choice for this steak.

Both Cabernet Sauvignon and Zinfandel work perfectly with the Ribeye. Your choice will depend on how robust you like your wine flavors. Both score right in the middle of the wine sweetness scale, but the Zinfandel has some spiciness weaved into its fruity flavor

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