Bone-in Dry Aged Ribeye

Grass-fed, grain-finished and locally-sourced Pennsylvania beef.    WHY WE LOVE IT: The Big Kahuna. These ribeyes are in such high demand from the best restaurants in NYC and Philly that we have a waiting list. They're aged at least 30 days and up to 75 days. 1 lb. each 1 per pack Ships frozen Shelf life: three days in the fridge or up to one year frozen Let thaw in the refrigerator. Place in fridge in the morning for use in the evening Qty.  Portion Size Unit Price 1 lbs. 1 steak (feeds two) $19.98/portion   FROM THE CHEF: A steak like this deserves special attention, but that doesn’t mean cooking it is difficult. Our reverse sear method is perfect for a ribeye and because of the dry-age and nice marbling, salt and pepper are all you need for seasoning. Don’t forget to let your steak rest at least 10 minutes before cutting into it. This will help the juices reabsorb into the steak and make for a perfect, juicy bite. The age on this steak means that you may notice a bit