21-Day Dry Aged Bone-in Ribeye Steak

Our bone-in ribeye is dry aged 21 days to concentrate flavor and tenderize the meat naturally — no shortcuts, just time. Raised on native Oklahoma grass and grain-finished for that rich marbling steakhouse cooks charge a premium for, this cut is built for a hot cast-iron skillet or a screaming-hot grill. Reverse-sear it, rest it five minutes, and you’ll taste why our customers keep coming back for this one. One steak, cut thick, easily feeds two.