Steaks
Dry-Aged Ribeye
Cut thick from the rib primal of our South Poll steers. Twenty-eight days on the bone in our cave concentrates flavor and tenderizes the eye. The cap, edged in butter-yellow fat, is the whole point.
- Weight
- 16 oz
- Marbling
- ●●●●● 5/5
- Dry-age
- 28 days
- Origin
- Ellett Valley · Blacksburg, VA
- Stock
- Available
$52.00
per 16 oz
How we cook it
- 01Salt 45 min ahead
- 02Cast iron, avocado oil, ripping hot
- 033 min per side + baste with butter, thyme, garlic
- 04Rest 8 min, slice against the grain
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