It offers great dry-aged steak as well, including grass-fed top sirloin, a big cowboy ribeye, and Upper Prime bone-in N.Y. strip. Buy Now: Starting at $44 Meat N' Bone. Place steak in pan, and transfer to oven. Broil for 4-5 minutes. Flip steak, top with ½ tablespoon butter, and broil for 4-5 minutes, or until internal temperature is 135˚F for medium-rare. Remove from oven, and top with ½ tablespoon butter. Let rest for 5 minutes. Add remaining butter. Slice steak, and divide between two plates.
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Our 16oz Prime Dry-Aged Ribeye is an excellent choice for adventurous steak connoisseurs. For this reason, and because the dry-aging process is more complex, it's somewhat uncommon to find a dry-aged ribeye, let alone a USDA Prime Dry-Aged Ribeye, on most menus. If you've never experienced a dry-aged steak and you consider yourself a steak.. You can freeze a dry aged ribeye steak, but it needs to thaw properly to avoid compromising its flavor and quality. Thaw it in the refrigerator for 24 hours up to three days. Then, take it out of the cold so it can reach room temperature. Wait for at least 30 minutes before cooking. If the meat is in a vacuum-sealed pack, leave it while in the.
