Beef · Dry-aged
Bone-in dry-agedribeye.
USDA Prime ribeye on the bone, hung in our cellar for 28 days as a baseline — 45 and 60 by request. The defining cut of the dry-age room.
From the counter
About dry aged ribeye bone-in.
Dry-aging concentrates flavor by evaporation: water leaves the muscle slowly through 28-60 days in a controlled cellar at 1.2°C / 82% RH. The result is a steak with a deeper, more concentrated beef character — and a soft, almost spreadable texture along the cap.
We hang whole loins, not portioned steaks, so the crust forms outside and the inside protein is protected. When you order, we trim the bark, cut your steak to thickness, and weigh it at the counter.
28-day is our standard — the sweet spot of flavor and yield. 45-day takes the funk further (notes of blue cheese, hazelnut). 60-day is for the cellar adventurers — call before you commit; we only carry one or two loins at that age and they're spoken for.
At a glance
Grade
USDA Prime
Cut to
1.5" – 2" portions, by request
Dry-age
28 / 45 / 60 days
Cellar
1.2°C · 82% RH
Notice
Same-day for 28-day · 24 h for 45/60
In the case
Cooking notes
How we'd cook it.
01 · Method
Cast iron
Salt 1 hour ahead at room temp. Heat the pan until just smoking. 90 seconds per side undisturbed. Butter + thyme + garlic, baste another 60 seconds. Internal 125°F for medium-rare. Rest 8 minutes. Slice across the grain.
02 · Method
Grill
High direct heat for the sear (2 min per side), then move to indirect until internal 120°F. Bone-side down at the end. Rest, then slice off the bone.
Hold one for me
Call the counter.
24 hours notice for special cuts, dry-aged whole loins, and holiday standing orders. We hold the case for the order with your name on it.