USDA Prime Dry-aged Bone-in Ribeye (24oz)
All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.
Cut:Â Rib Section
Preferred Cooking Method: Second City Prime's preferred cooking method for Dry-Aged Bone-in Ribeye is to sear and roast it! The optimal oven temperature is 400 degrees fahrenheit. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat.
Preferred Cooking Times: The Dry-Aged Bone-in Ribeye should be seared on high heat for two minutes on each side before putting it in the oven to roast for 8-10 minutes on each side or until it reaches an internal temperature of 130 degrees fahrenheit.
Wine Pairing:Â Merlot
- Cut:Â Bone-in Ribeye
- Grade: USDA PRIME
- Weight: 24oz
- Dimension: ~1.5" Thick
- Aged for 21 days
- Quantity: 1
Original: $80.00
-65%$80.00
$28.00Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.
Cut:Â Rib Section
Preferred Cooking Method: Second City Prime's preferred cooking method for Dry-Aged Bone-in Ribeye is to sear and roast it! The optimal oven temperature is 400 degrees fahrenheit. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat.
Preferred Cooking Times: The Dry-Aged Bone-in Ribeye should be seared on high heat for two minutes on each side before putting it in the oven to roast for 8-10 minutes on each side or until it reaches an internal temperature of 130 degrees fahrenheit.
Wine Pairing:Â Merlot
- Cut:Â Bone-in Ribeye
- Grade: USDA PRIME
- Weight: 24oz
- Dimension: ~1.5" Thick
- Aged for 21 days
- Quantity: 1
