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USDA Prime Dry-aged Bone-in Ribeye (24oz)
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USDA Prime Dry-aged Bone-in Ribeye (24oz)

USDA Prime Dry-aged Bone-in Ribeye (24oz)

$80.00
USDA Prime Dry-aged Bone-in Ribeye (24oz)—
$80.00

The Story

This awesome addition to our Dry-Aged collection is for the beef connoisseurs that appreciate the subtle dry-aged flavors of prime beef! The Dry-Aged Bone-in Ribeye puts all the other ribeyes to shame. 24oz of pure marbled goodness - get yours before we run out!
                           

All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.

Cut: Rib Section

Preferred Cooking Method: Second City Prime's preferred cooking method for Dry-Aged Bone-in Ribeye is to sear and roast it! The optimal oven temperature is 400 degrees fahrenheit. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat.

Preferred Cooking Times: The Dry-Aged Bone-in Ribeye should be seared on high heat for two minutes on each side before putting it in the oven to roast for 8-10 minutes on each side or until it reaches an internal temperature of 130 degrees fahrenheit.

Wine Pairing: Merlot

  • Cut: Bone-in Ribeye
  • Grade: USDA PRIME
  • Weight: 24oz
  • Dimension: ~1.5" Thick
  • Aged for 21 days
  • Quantity: 1
USDA Prime Dry-aged Bone-in Ribeye (24oz) - Image 2

Details & Craftsmanship

Every detail has been carefully considered to bring you the perfect product.

USDA Prime Dry-aged Bone-in Ribeye (24oz) - Image 3

Details & Craftsmanship

Every detail has been carefully considered to bring you the perfect product.

Description

This awesome addition to our Dry-Aged collection is for the beef connoisseurs that appreciate the subtle dry-aged flavors of prime beef! The Dry-Aged Bone-in Ribeye puts all the other ribeyes to shame. 24oz of pure marbled goodness - get yours before we run out!
                           

All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.

Cut: Rib Section

Preferred Cooking Method: Second City Prime's preferred cooking method for Dry-Aged Bone-in Ribeye is to sear and roast it! The optimal oven temperature is 400 degrees fahrenheit. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat.

Preferred Cooking Times: The Dry-Aged Bone-in Ribeye should be seared on high heat for two minutes on each side before putting it in the oven to roast for 8-10 minutes on each side or until it reaches an internal temperature of 130 degrees fahrenheit.

Wine Pairing: Merlot

  • Cut: Bone-in Ribeye
  • Grade: USDA PRIME
  • Weight: 24oz
  • Dimension: ~1.5" Thick
  • Aged for 21 days
  • Quantity: 1