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Dry-Aged Ribeye Steaks (Bone-In)

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Dry-Aged Ribeye Steaks (Bone-In)
Dry-Aged Ribeye Steaks (Bone-In)

1 inch

1 inch

1 ea


The ribeye steak is cut from the rib section of the cow, specifically from the rib primal. It is well-known for its excellent marbling, tenderness, and rich flavor. 

Aged a minimum of 30 days.

The price is estimated and will be updated during fulfillment.

Dry-aging is a method used to enhance the nutty and beefy flavor, and incredibly tender. Our dry-aging process brings the already Prime-grade beef to a whole other level.

Please select your desired thickness. Due to the water weight loss, it's difficult to accurately predict the weight. Typically, an inch and a half thick is a good portion per person for a meal and can be shared with two people for a smaller tasting.

Don't worry, once your steak is cut, we will adjust your final accurate pricing. You will see the final pricing reflected on your receipt.


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