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Beef
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Steaks
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Grass fed & finished, Dry Aged, Rib Steak - Bone-in
Grass-fed and finished, dry aged, thick cut boneless Rib Steak
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Price per pound
$
45.54
Product Code:
1142
First, Select from the available sizes here
Email me when Back-In-Stock
Further Information
Cooking tips
COOKING TIPS ON THE NEXT TAB OVER
No Hormones, No Antibiotics, No Grain, Ranch Direct - Grass-fed and finished Bone-in Rib steaks, single per package, hand cut between 3/4 and 1 inch thick.
Select your desired size from the menu above. If a size is not available, check back soon, our stock changes daily.
To prepare a Dry-Aged Steak properly we recommend the following...
1. Thaw and bring to room temperature (you can submerge in a cold sink of water to thaw quickly)
2. Melt
Lard
or
Tallow
in a hot cast iron skillet on the stovetop, while bringing the oven to 360 degrees.
3. Salt and pepper the steak. Sear on very high heat for 1 to 2 minutes each side. Look for a "crisp" crust on the steak.
4. Transfer the skillet to the oven (now at 360 degrees) and cook as follows...
Doneness
Cook Time
Rare
5 mins
Med
7 mins
Well (not recommended)
9 mins
5. Remove from cast iron and transfer to room temperature plate.
6. Cover in foil with reflective side towards steak. Crimp edges around plate. Rest for full 10 mins without movement.
7. Cut and enjoy.
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