Dry Aged Bone-in Ribeye
No need to break out the fancy cooking techniques or seasonings with this impressive cut of meat. Natural marbling and a fatty cap make it stand out as one of our most tender, juicy cuts. Like all our beef, the Ribeye is dry aged, creating an incredibly flavorful piece of meat. Raised on pasture with no antibiotics and no hormones, this is beef you can feel great about.
High and fast is the name of the game here, so take the time to preheat your grill or cast iron pan. You want to get a quick sear on the outside of the steak and heat the internal temperature to 130°F (medium rare). Don’t worry about adding too many spices to this cut. The wonderful marbling will provide more than enough flavor, and spices tend to burn when cooking on high heat. Finally, don’t forget to let your meat rest before diving in! If you cut into your steak too quickly all the juices will end up on your plate and not in your belly… which would be a shame.
Porter Road Butcher - Nashville, TN.