AAA Dry Aged Ribeye (2 x 20oz)


1134gr AAA Dry Aged Ribeye Steak

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At Black Angus Fine Meats & Game we use only AAA angus beef, selected just for us weekly, Dry Aged in our coolers for up to 60 days. This aging gives a unique flavour that cannot be duplicated any other way. Used by a few of the finest restaurants in Ontario,

Cut from the centre section of the rib rack, we consider this the most tender steak of them all. Our dry aged rib-eyes have a rich marbling and a buttery, full-bodied flavour.

This product is shipped fresh, vacuum sealed with 8 days shelf life.

  • For true steak connoisseurs.
  • Dry Aged up to 60 days

Wine Pairings: Napa Valley Cabernet, California Syrah or Amarone

How Do I Cook Dry aged Beef?

General advice on grilling steak:

  1. A quality steak does not need to be marinated. Successive chemical reactions gradually form aromatic composites and brown pigments. This process is optimized at 150°C . This reaction is very important as it optimizes the taste.
  2. Do not cook meat immediately after taking it out of the refrigerator. Keep your steak at room temperature for 30 to 60 minutes before cooking to prevent thermal shock and avoid that the steak only cooks on the exterior.
  3. Cook the meat on a pre-heated surface. It has to sizzle. If you do not hear any sizzling, the temperature is too low. Remove it and wait until the temperature rises. Sear the steak and do not move it. Let the heat do its job. Turn the steak only once. Do not puncture the meat, that only allows the juices and the flavour to escape. Do not cut a piece of meat to check if it is cooked. Simply press down on the steak. If meat is firm, it is well done; less firm, less done.
  4. Do not use butter; it burns at 120°C and 130°C. It will give a bad taste to the meat and is also unhealthy. Use a higher temperature cooking oil such as sunflower oil.
  5. After cooking, let the meat stand for one minute under indirect heat. Remove from heat and let stand for another 3 to 5 minutes depending on thickness. This enables the redistribution of blood throughout the entire piece giving it a uniform color and a more chewy texture.

Cooking times:

Dry aged Rib Steak(40 days) cooking
Cooking time In the pan; On the Grill
Cut 1 1/4 inch – 6 min; 4 min
Cut 1 1/2 inch – 7 min; 5 min
Cut 2 inches – 10 min; 7 min

Dry aged Rib Steak (120 days)
Cooking time In the pan; On the Grill
Cut 2 inches – 8 min; 6 min

Ingredients: 100% AAA Dry Aged Ribeye meat

Additional information

Weight 1134 g
Dimensions 20 × 13 × 3 cm