21-Day Dry Aged Ribeye (boneless)

This boneless ribeye comes from the same grass-fed, grain-finished Oklahoma cattle we dry age for 21 days, giving it the marbling and tenderness ribeye is known for. Choose small (11–15oz), medium (16–20oz), or large (21–24oz) depending on your appetite. Sear it hot and fast in cast iron or over direct grill heat, then let it rest before slicing.This boneless ribeye comes from the same grass-fed, grain-finished Oklahoma cattle we dry age for 21 days, giving it the marbling and tenderness ribeye is known for. Choose small (11–15oz), medium (16–20oz), or large (21–24oz) depending on your appetite. Sear it hot and fast in cast iron or over direct grill heat, then let it rest before slicing.