Dry aging steaks is a slow yet worthwhile process where moisture is slowly removed from the meat as it is exposed to air. Aged for 45 days, this dehydration helps to enhance the steak's flavor, allowing the flavor to deepen and become more robust. The steak is best cooked over high heat, quickly searing the outside while leaving the inside tender and juicy.
Savor the flavor of our pasture raised and always hormone and anti biotic free 45 Dry Aged Ribeyes.