Beef - Ribeye Steak 16oz (Boneless) - Prime Grade 70+ Days Dry-Aged Grass-Fed Ontario

$81.00 $98.00 Save $17

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5.0 / 5.0 based on 1 review

SKU: 8550

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A 70-day dry-aged, Prime Grade ribeye is an incredibly high-quality cut of meat that has been aged for an extended period of time to enhance its flavor and tenderness. Dry-aging is a process that involves hanging the meat in a controlled environment with low humidity and good air circulation to allow the natural enzymes in the meat to break down the muscle fibers and create a more intense flavor.

Here's how to prepare a delicious and perfectly cooked 70-day dry-aged, Prime Grade Ribeye:


  • 70-day dry-aged, Prime Grade ribeye steak
  • Kosher salt
  • Freshly ground black pepper
  • Olive oil
  • Unsalted butter
  • Fresh herbs such as thyme or rosemary
  • Garlic cloves peeled


  1. Remove the ribeye from the refrigerator and let it come to room temperature for about 30 minutes before cooking.

  2. Preheat your oven to 400°F (200°C).

  3. Season the ribeye generously with kosher salt and freshly ground black pepper on both sides.

  4. Heat some olive oil in a large oven-safe skillet over high heat. When the oil is hot, add the rib eye to the skillet and sear it for about 2-3 minutes on each side until it's browned.

  5. Add a few cloves of peeled garlic, some fresh herbs, and a pat of unsalted butter to the skillet. Use a spoon to baste the steak with melted butter and herbs.

  6. Place the skillet in the preheated oven and cook for about 6-8 minutes for medium-rare, or longer if you prefer your steak more well done.

  7. Once the steak is cooked to your liking, remove the skillet from the oven and let the ribeye rest for at least 5 minutes before slicing. This will allow the juices to redistribute and the meat to be more tender.

  8. To carve the ribeye, slice it against the grain into thick pieces.

  9. Serve the steak with your favorite side dishes, such as roasted vegetables or mashed potatoes.


  • It's important to use a meat thermometer to ensure that the ribeye is cooked to your desired level of doneness.
  • Avoid using too much salt as the dry-aged steak is already naturally flavorful and may become too salty if over-seasoned.
  • Letting the steak rest after cooking is crucial to ensure that the meat is juicy and tender.

Customer Reviews

Based on 1 review
Andrew McGillivary
Great steak

Excellent flavoured steak. Ended up throwing it on the charcoal grill and it came out perfect. Next time I'll definitely sous vide. Delivery was great. Thanks a lot Tim.