Name: USDA Prime Dry Aged Bone-In Ribeye
Rating: 4.62 (24 reviews)

Item # PSD156 4 18oz

USDA Prime - Dry Aged Beef

Bone-In Ribeye

$319.95

$494.99

Size:

4 (18oz) 4 (26oz)

Variant

Buy 2 or more to save an extra 12%

Use Code: BRISKET
To receive 8 FREE 8oz Brisket Burgers + FREE Standard Shipping on USDA Prime purchases of $299+
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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

Grilled steak on a slate surface with a close-up inset showing the texture.

For more information please see the Full Shipping Details page

USDA Prime Dry Aged Bone-In Ribeye

$319.95

$494.99

5 stars: 21 (88%)
4 stars: 0 (0%)
3 stars: 1 (4%)
2 stars: 1 (4%)
1 star: 1 (4%)

Feeling Ripped off

Very disappointed in the bone -in Ribeye.
How can you call it PRIME Beef when there was no RIB Cap on the Ribeye.?
This happen with my Cowboy Ribeyes as well as the Tomahawk Ribeyes i ordered. The Bone-in Tender loins werent trimmed after the dry age.. had mold on them .... terrible i should receive new product or refund for those tenderloin

Dry aged bone in ribeyes

Best steaks ever and worth every penny

We greatly appreciate the support and your satisfaction is our priority! Thank you for taking the time to share your experience with us. - Ralph

Great steaks!

Simple process, everything shipped and arrived on time. Meat was still frozen as promised. Flavor of the dry aged beef was fantastic. A great treat for my mom on Mother's Day. Highly recommend.

Thank you for choosing us for such a special occasion! We are thrilled to learn that your mother enjoyed our steaks and we hope we'll have the opportunity to serve you again in the future. Thank you for sharing your experience with us! - Raffael

Best or better than most. What else needs to be said?

It was an excellent experience. I used the Chicago Steak Seasoning the came with my order. I didn't
completely cover the bone-in rib eye. Just a slight coating on each side. Marbling was great. Flavor was awesome. I ran my BBQ at 550* degrees and flipped a total of four times. Slightly charred with a perfect medium rare center. Tender, flavorful and juicy. What more could a steak lover ask for???

Thank you for sharing your experience. We are thrilled to learn that you enjoyed your order and we hope to have the opportunity to serve you again in the future. -Logan

Chicago Steak Company

Absolutely amazing customer service, the steaks are even better! Dry-aged lover for life!

Thank you for sharing your feedback. We strive to provide excellent product and service. We look forward to serving you again. - Judyth

Best steaks ever

Ordered as a gift for my son, he has eat steaks from the best restaurants around the world. He loved these 10 out of 10. The steaks came right as promised. Will order again for sure

Hi there Helen! We appreciate your 5-star review! Thank you for choosing Chicago Steak Company for your gift giving needs! We are so happy to hear that your son enjoyed his Dry Aged Bone-In Ribeyes! We look forward to earning your business again soon!
-Sam

Most flavorable Ever Ribeye Steaks

These prime dry-aged ribeye steaks were the best ever. They were very flavorful and tender. I grilled them for 3 minutes per side twice and they were incredibly great.
There was no excessive bone and meat was the best tasting ever.
I've ordered from other mail steak houses and the Chicago Steak Company is the best.
Tom G

Hi there, Tom! Thank you for leaving such a fantastic review! We are happy to learn that you enjoyed the bone-in ribeye! Thanks for being a loyal customer! We look forward to serving you in the future! Happy New Year!
-Scott

Top of the game

Awesome quality!

Thanks for taking the time to share your opinion on Chicago Steak with others! We appreciate your business. - Rob

Great Dry Aged beef

Great dry aged bone in steaks. Hard to find locally. Arrived cold with dry ice. Suited for those willing to pay more for a better meal. They have coupons and first buyer specials

Thank you for taking the time to leave us this fantastic review! We are very pleased to learn that your order was received well and that it was much enjoyed. We certainly look forward to hopefully have the opportunity to serve you again in the future! -Franklin

The Best!

The Best steak I have had in a long time. Will be ordering more.

Thank you for taking the time to leave a review. We very much appreciate your feedback and we are happy that you enjoy our products. Thank you for the support and we look forward to serve you again in the future. -Mel

great steak

excellent steak. expensive

We are so glad you enjoyed our steaks! Your feedback is greatly appreciated.

Way more fat than I expected for the price

My steaks arrived in perfect condition. Upon examination I noticed sueit in each steak approximately the size of three adult fingers. If I had inspected these steaks they wouldn't have made it out the door. This was not marbeling, it was nothing but 4-5 oz. of throw away. I was disappointed. If you would like a photograph I still have one left. Thanks. Tom

Steak

The steaks were excellent a little expensive but outstanding

They're good!

They're good!

BONE IN RIBEYE

FIRST TIME CUSTOMER FANTASTIC STEAK !!!

Disappointed

We purchased several dry aged bone-in ribeyes. The steaks were flavorful but the thicknesses of each steak were inconsistent. Some were thick, some were grocery store thin. The price is too high to risk another try.

Great Steak

The product arrived still frozen in the shipping cooler. Thawed one overnight and cooked it the next day. This was the BEST STEAK I had ever eaten. Tender beyond belief with a flavor I can't fully put into words to describe. Will be ordering again!!

Great taste.

I gave to my son for his birthday. He was head over heals impressed with them.

Thanks for the great review Wesley! I'm so glad your son enjoyed the Ribeyes. I hope he shared!!
-Nicole Thewes Orellana
Customer Service Manager

Smells good enough to eat raw

This was simply wonderful. We had it medium and it simply melted in our mouth. Nothing beats dry aged meat.

The steak was marvelous!

The steak was marvelous!

My First Chicago Steak from my $500 Order!

I recently purchased close to $500 of meat. The Bone-In Rib-Eye was my first steak I cooked in a cast iron skillet. A little more fat than I would have wanted but the flavor was excellent and I used their steak seasoning. Just as good as if I ordered it a great steakhouse!