Cast iron
Salt one hour ahead at room temperature. Heat the pan until it is just smoking. 90 seconds per side, undisturbed. Butter, thyme and garlic, baste another 60 seconds. Internal 125°F for medium-rare. Rest 8 minutes. Slice across the grain.
Beef · Dry-aged
Bone-in dry-aged ribeye.
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.
I From the counter
About the dry aged ribeye bone-in.
Dry-aging concentrates flavor by evaporation: water leaves the muscle slowly over 28 to 60 days in a controlled cellar at 1.2°C and 82% relative humidity. 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 protein inside 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, into blue cheese and hazelnut. 60-day is for the cellar adventurers; call before you commit, because we only carry one or two loins at that age and they are usually spoken for.
Every whole loin is hung in our cellar at 1.2°C for 28 to 60 days before it reaches the case — read how the dry-age room works.
At a glance
GradeUSDA Prime
Cut to1.5" – 2" portions, by request
Dry-age28 / 45 / 60 days
Cellar1.2°C · 82% RH
NoticeSame-day for 28-day · 24 hours for 45 / 60
Cooking notes
How we’d cook it.
Grill
High direct heat for the sear, two minutes per side, then move to indirect until internal 120°F. Bone-side down at the end. Rest, then slice off the bone.
More from the case
While you are here.
Hold one for me
Call the counter.
24 hours’ notice for special cuts and dry-aged whole loins, 48 for whole-animal items and holiday standing orders. We hold the case for the order with your name on it — that is the counter conversation behind every cut.