USDA Prime Dry Aged Bone-In Ribeye

Description

Details

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.

All steaks are USDA inspected...but is your steak GRADED? Chicago Steak Company only sells the very best.

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 oil your 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
ThicknessRare 110° To 120° FMedium Rare 120° To 130° FMedium 130° To 140° F
1" 5 min First Side
3 min Second Side
4.5 min EACH SIDE 6 min First Side
4 min Second Side
1.25" 5 min First Side
4 min Second Side
5.5 min EACH SIDE 7 min First Side
5 min Second Side
1.5" 6 min First Side
4 min Second Side
6 min EACH SIDE 7 min EACH SIDE
1.75" 6 min First Side
5 min Second Side
6.5 min EACH SIDE 8 min First Side
7 min Second Side
2" 6 min EACH SIDE 7 min EACH SIDE 8 min EACH SIDE

 

Cooking

If your steak is frozen, we recommend thawing it in a pan, thawing in a pan helps catch any drippings that may occur, under refrigeration for 24 hours.

Season with our signature steak seasoning.

When turning your steak, be sure to use tongs and not a fork. A fork will puncture the steak and allow for the juices to escape the steak.

Allow your steak to rest for half of the cooking time. This allows for the juices to flow back into the center of the steak.

Steak Cooking Tips

1. Plan ahead. Know the cut of steak you are cooking. A steak is 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 oil your 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.

 

FILETS MIGNON & BONELESS RIBEYES

ThicknessRare 110° To 120° FMedium Rare 120° To 130° FMedium 130° To 140° F
1.5" 3 min EACH SIDE 3.5 min EACH SIDE 4 min EACH SIDE
1.75" 3.5 min EACH SIDE 4 min EACH SIDE 4.5 min EACH SIDE
2" 4 min EACH SIDE 4.5 min EACH SIDE 5 min EACH SIDE


SIRLOIN STRIP STEAKS, BONE-IN RIBEYE STEAKS & PORTERHOUSE STEAKS

ThicknessRare 110° To 120° FMedium Rare 120° To 130° FMedium 130° To 140° F
1" 5 min First Side
3 min Second Side
4.5 min EACH SIDE 6 min First Side
4 min Second Side
1.25" 5 min First Side
4 min Second Side
5.5 min EACH SIDE 7 min First Side
5 min Second Side
1.5" 6 min First Side
4 min Second Side
6 min EACH SIDE 7 min EACH SIDE
1.75" 6 min First Side
5 min Second Side
6.5 min EACH SIDE 8 min First Side
7 min Second Side
2" 6 min EACH SIDE 7 min EACH SIDE 8 min EACH SIDE
Reviews
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, lending a unique twist to your steak.

For more information on how to pair the perfect wine to your steak checkout the full article on Wine & Steak Pairing Steak University.

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.



  

Shipping Charges*

Merchandise Total Add

Up to $69.99

$19.99

Up to $119.99

$23.99

Up to $179.99

$25.99

Over $179.99

$29.99

Express Delivery

add  $19.99

Standard Overnight

add  $39.99

Saturday Overnight

add  $49.99

Alaska/Hawaii Delivery

add  $59.99

*Gift Certificates are sent free of charge via USPS

*Extra delivery charges may apply for certain addresses. Specific items may require upgrading to Overnight shipping. Contact info@mychicagosteak.com for more information.


Standard Shipping -
 Your package will arrive in 5-7 business days or less from the day we receive your order. You will be able to select a delivery date on a special calendar upon checkout. Please review the shipping and handling rate schedule below. 


Express Delivery - Your package will arrive in 2-3 business days from the day we receive your order. You will be able to select a delivery date on a special calendar upon checkout. An additional $19.99 will be charged for this service. Orders placed after 4 p.m. CST on Tuesday will arrive the following Wednesday. 

Standard Overnight Delivery - Order received by 4:00p.m. (Central Time) weekdays will ship the next day via Overnight and arrive by the following business afternoon. Overnight Delivery is available Monday through Thursday for delivery Tuesday through Friday. You will be able to select a delivery date on a special calendar upon checkout. UPS does not offer comprehensive weekend delivery for this service. Please call 888-970-1118 if you would like Saturday delivery.

 

The following Shipping Table outlines estimated shipping dates, based upon the day you place your order. You will be able to select your delivery date on a special calendar upon checkout. The table is based on orders placed before 4 PM CT. Any orders placed after 4 PM CST, will be processed the following business day. Since we cut our steaks to order we are unable to ship same-day. We will make every attempt to adhere to the schedule outlined, but holidays, weather, and unforeseen circumstances can disrupt this schedule. All packages are authorized for release and will be left at the front door. Please track your package. All packages are guaranteed to be fresh up to 8 hours after their delivery time. Please plan accordingly and, if shipping a gift, inform the recipient of the expected delivery date. For orders shipping during holidays, please see the Holiday Table below.

Order Date
Before 4 PM CT

Earliest Ship Date

Sunday

Monday

Monday

Tuesday

Tuesday

Wednesday

Wednesday

Thursday

Thursday

Following Monday

Friday

Following Monday

Saturday

Following Monday

 

 
 
Holiday Order Deadlines
Order before 4 PM CT Delivery On or Before
November 19* Thanksgiving - Thursday, November 22, 2018
December 19* Christmas - Tuesday, December 25, 2018
December 26* New Year's Day- Tuesday, January 1, 2019
February 12* Valentine's Day- Thursday, February 14, 2019
April 17* Easter- Sunday, April 21, 2019
 

*For all Holiday deadlines, Overnight charges apply. Please be sure to select Overnight ship method on the checkout page, or indicate to your representative that you wish for the order to arrive in time for the desired Holiday. We will make every effort to ship orders within one business day, inclement weather and other unforeseen circumstances may delay delivery of orders. Please place orders in sooner rather than later.

 

  Unfortunately, we are unable to deliver to P.O. Boxes. An incorrect or incomplete shipping address voids our guarantee. Please verify all shipping addresses and provide a valid phone number for Shipping and Billing Addresses in the event a delivery issue arises.


Due to heavy shipping volumes in December, we often ship packages early to arrive within the week of the selected delivery date. IMPORTANT NOTE: We apologize, but due to high holiday order volume, for orders placed for delivery between Dec 1 and Dec 24, 2018 we cannot guarantee modifications during the two weeks prior to delivery. 

*IMPORTANT: IF DELIVERY REQUESTS FOR THE WEEK OF CHRISTMAS REACH OUR RESERVATION LIMIT, we will provide alternate options to accommodate you:

• Deliver the order before the week of Christmas (if available);

• Deliver the requested order after December 29;

• Deliver a product certificate before Christmas for redemption and delivery after Christmas. PLEASE NOTE: Inclement weather and other unforeseen circumstances can cause shipments to arrive later than expected. We will make every effort to have packages arrive on their requested date but are unable to guarantee day specific delivery. Please plan ahead and order early.

 

Video
Item #: PSD156
Item Number: PSD156
USDA Prime Beef - Dry Aged

Bone-In Ribeye

Availability: In stock

|
Starting at $274.95

starting at $274.95

Choose an Option...
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    Starting at $274.95

    starting at $274.95

    • GRADE:USDA Prime Dry Aged
    • WEIGHT:18oz, 26oz
    • AGED:4-6 weeks to enhance flavor & tenderness
    • PACKAGING:Individually wrapped & vacuum sealed
    • Individually Registeredwith its own unique registration number - guaranteeing uncompromising quality
    • Gift Box:Delivered in a classic black & gold gift box

    Product is flash frozen before shipping to lock in flavor and will arrive frozen or partially thawed

    Description

    Details

    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.

    All steaks are USDA inspected...but is your steak GRADED? Chicago Steak Company only sells the very best.

    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 oil your 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
    ThicknessRare 110° To 120° FMedium Rare 120° To 130° FMedium 130° To 140° F
    1" 5 min First Side
    3 min Second Side
    4.5 min EACH SIDE 6 min First Side
    4 min Second Side
    1.25" 5 min First Side
    4 min Second Side
    5.5 min EACH SIDE 7 min First Side
    5 min Second Side
    1.5" 6 min First Side
    4 min Second Side
    6 min EACH SIDE 7 min EACH SIDE
    1.75" 6 min First Side
    5 min Second Side
    6.5 min EACH SIDE 8 min First Side
    7 min Second Side
    2" 6 min EACH SIDE 7 min EACH SIDE 8 min EACH SIDE

     

    Cooking

    If your steak is frozen, we recommend thawing it in a pan, thawing in a pan helps catch any drippings that may occur, under refrigeration for 24 hours.

    Season with our signature steak seasoning.

    When turning your steak, be sure to use tongs and not a fork. A fork will puncture the steak and allow for the juices to escape the steak.

    Allow your steak to rest for half of the cooking time. This allows for the juices to flow back into the center of the steak.

    Steak Cooking Tips

    1. Plan ahead. Know the cut of steak you are cooking. A steak is 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 oil your 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.

     

    FILETS MIGNON & BONELESS RIBEYES

    ThicknessRare 110° To 120° FMedium Rare 120° To 130° FMedium 130° To 140° F
    1.5" 3 min EACH SIDE 3.5 min EACH SIDE 4 min EACH SIDE
    1.75" 3.5 min EACH SIDE 4 min EACH SIDE 4.5 min EACH SIDE
    2" 4 min EACH SIDE 4.5 min EACH SIDE 5 min EACH SIDE


    SIRLOIN STRIP STEAKS, BONE-IN RIBEYE STEAKS & PORTERHOUSE STEAKS

    ThicknessRare 110° To 120° FMedium Rare 120° To 130° FMedium 130° To 140° F
    1" 5 min First Side
    3 min Second Side
    4.5 min EACH SIDE 6 min First Side
    4 min Second Side
    1.25" 5 min First Side
    4 min Second Side
    5.5 min EACH SIDE 7 min First Side
    5 min Second Side
    1.5" 6 min First Side
    4 min Second Side
    6 min EACH SIDE 7 min EACH SIDE
    1.75" 6 min First Side
    5 min Second Side
    6.5 min EACH SIDE 8 min First Side
    7 min Second Side
    2" 6 min EACH SIDE 7 min EACH SIDE 8 min EACH SIDE
    Reviews
    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, lending a unique twist to your steak.

    For more information on how to pair the perfect wine to your steak checkout the full article on Wine & Steak Pairing Steak University.

    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.



      

    Shipping Charges*

    Merchandise Total Add

    Up to $69.99

    $19.99

    Up to $119.99

    $23.99

    Up to $179.99

    $25.99

    Over $179.99

    $29.99

    Express Delivery

    add  $19.99

    Standard Overnight

    add  $39.99

    Saturday Overnight

    add  $49.99

    Alaska/Hawaii Delivery

    add  $59.99

    *Gift Certificates are sent free of charge via USPS

    *Extra delivery charges may apply for certain addresses. Specific items may require upgrading to Overnight shipping. Contact info@mychicagosteak.com for more information.


    Standard Shipping -
     Your package will arrive in 5-7 business days or less from the day we receive your order. You will be able to select a delivery date on a special calendar upon checkout. Please review the shipping and handling rate schedule below. 


    Express Delivery - Your package will arrive in 2-3 business days from the day we receive your order. You will be able to select a delivery date on a special calendar upon checkout. An additional $19.99 will be charged for this service. Orders placed after 4 p.m. CST on Tuesday will arrive the following Wednesday. 

    Standard Overnight Delivery - Order received by 4:00p.m. (Central Time) weekdays will ship the next day via Overnight and arrive by the following business afternoon. Overnight Delivery is available Monday through Thursday for delivery Tuesday through Friday. You will be able to select a delivery date on a special calendar upon checkout. UPS does not offer comprehensive weekend delivery for this service. Please call 888-970-1118 if you would like Saturday delivery.

     

    The following Shipping Table outlines estimated shipping dates, based upon the day you place your order. You will be able to select your delivery date on a special calendar upon checkout. The table is based on orders placed before 4 PM CT. Any orders placed after 4 PM CST, will be processed the following business day. Since we cut our steaks to order we are unable to ship same-day. We will make every attempt to adhere to the schedule outlined, but holidays, weather, and unforeseen circumstances can disrupt this schedule. All packages are authorized for release and will be left at the front door. Please track your package. All packages are guaranteed to be fresh up to 8 hours after their delivery time. Please plan accordingly and, if shipping a gift, inform the recipient of the expected delivery date. For orders shipping during holidays, please see the Holiday Table below.

    Order Date
    Before 4 PM CT

    Earliest Ship Date

    Sunday

    Monday

    Monday

    Tuesday

    Tuesday

    Wednesday

    Wednesday

    Thursday

    Thursday

    Following Monday

    Friday

    Following Monday

    Saturday

    Following Monday

     

     
     
    Holiday Order Deadlines
    Order before 4 PM CT Delivery On or Before
    November 19* Thanksgiving - Thursday, November 22, 2018
    December 19* Christmas - Tuesday, December 25, 2018
    December 26* New Year's Day- Tuesday, January 1, 2019
    February 12* Valentine's Day- Thursday, February 14, 2019
    April 17* Easter- Sunday, April 21, 2019
     

    *For all Holiday deadlines, Overnight charges apply. Please be sure to select Overnight ship method on the checkout page, or indicate to your representative that you wish for the order to arrive in time for the desired Holiday. We will make every effort to ship orders within one business day, inclement weather and other unforeseen circumstances may delay delivery of orders. Please place orders in sooner rather than later.

     

      Unfortunately, we are unable to deliver to P.O. Boxes. An incorrect or incomplete shipping address voids our guarantee. Please verify all shipping addresses and provide a valid phone number for Shipping and Billing Addresses in the event a delivery issue arises.


    Due to heavy shipping volumes in December, we often ship packages early to arrive within the week of the selected delivery date. IMPORTANT NOTE: We apologize, but due to high holiday order volume, for orders placed for delivery between Dec 1 and Dec 24, 2018 we cannot guarantee modifications during the two weeks prior to delivery. 

    *IMPORTANT: IF DELIVERY REQUESTS FOR THE WEEK OF CHRISTMAS REACH OUR RESERVATION LIMIT, we will provide alternate options to accommodate you:

    • Deliver the order before the week of Christmas (if available);

    • Deliver the requested order after December 29;

    • Deliver a product certificate before Christmas for redemption and delivery after Christmas. PLEASE NOTE: Inclement weather and other unforeseen circumstances can cause shipments to arrive later than expected. We will make every effort to have packages arrive on their requested date but are unable to guarantee day specific delivery. Please plan ahead and order early.

     

    Video

    Chicago Steak company Difference

    When buying a Steak, make sure it really is the BEST!

    Learn what makes a steak from Chicago Steak Company the Ultimate Steak Experience: Grade, Artisan Aging, Hand Selection & Hand Cut, and Individual Registration.
    Watch the video »

    Proudly serving Premium Angus Beef

    Premium Angus Beef - Midwest Raised 

    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 – a program that has defined excellence in steak since 1963.

    Each steak is hand-cut by Chicago butchers with five generations of experience. In short, the Ultimate Steak Experience. Learn More »

    Steakalicious Rewards

    Redeem your reward points for Gift Cards to your favorite national brands or discounts off your online order. Simply register for an account and make sure to login before placing your order.

    Learn More