These boneless USDA Prime Ribeyes were dry-aged in house for 40 days. Before aging, these loins were covered in coarse black pepper, then wrapped in cheese cloth and soaked with brandy. Throughout the 40 days of aging, they were periodically sprayed to further infuse the steaks. After being trimmed, the steaks were rolled in black pepper to give a nice spice crust.
The dry-aging process for beef creates a more concentrated beef flavor, and can have hints of a nutty taste in addition to making for a much more tender steak. Due to the dry-aged nature of the beef, these will cook quicker than a typical USDA Prime steak.
*Steaks sold individually*
