These boneless USDA Prime Ribeyes were dry-aged in house for 40 days. Before aging, these loins were covered in freshly ground rosemary, wrapped in cheese cloth, and then soaked with Gin. After two weeks, the cheese cloth was removed and the loin was left to age for the remainder of the 40 days. The dry-aging process for beef creates a more concentrated beef flavor, and can have hints of a nutty taste in addition to making for a much more tender steak. After being cut, they were given a rim of freshly ground rosemary.
Due to the dry-aged nature of the beef, these will cook quicker than a typical USDA Prime steak.
*Steaks sold individually*
