USDA Prime Dry-aged Bone-in Ribeye (24oz)

All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.

Cut: Rib Section

Preferred Cooking Method: Second City Prime's preferred cooking method for Dry-Aged Bone-in Ribeye is to sear and roast it! The optimal oven temperature is 400 degrees fahrenheit. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat.

Preferred Cooking Times: The Dry-Aged Bone-in Ribeye should be seared on high heat for two minutes on each side before putting it in the oven to roast for 8-10 minutes on each side or until it reaches an internal temperature of 130 degrees fahrenheit.

Wine Pairing: Merlot

• Cut: Bone-in Ribeye

• Grade: USDA PRIME

• Weight: 24oz

• Dimension: ~1.5" Thick

• Aged for 21 days

• Quantity: 1