Dry-Aged American Wagyu Rib Steak
Dry-aged ribeye evokes images of the dining room of a classic steakhouse. Turn your dining room into the best steakhouse in town with this deeply marbled rib steak that has been skillfully dry-aged for 45 or more days. The 32 ounce steak is cut thick, with the bone still in place to please the most discriminating steak lover at your table. Each of rib steaks is hand-cut to a thickness of at least two inches.
Snake River Farms dry-aged beef represents a higher echelon for our American Wagyu steaks. To achieve these extraordinary results, we utilize a proprietary system which controls and measures each step of the dry-aging process. Lighting, airflow, humidity, temperature and cleanliness are carefully controlled to create an environment where produces the purest essence of beef. The outcome is a rich, full-flavored steak which provides a unique, pure eating experience.
At this time, we unfortunately cannot accept promo codes on dry-aged orders.
Steak Temperature Guide
Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.
|Rare||Red center, very cool||110°F|
|Medium Rare||Red, warm center||120°F|
|Medium Well||Pink center||140°F|
|Well||No pink||Not recommended|
*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.
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Good but not Great
I ordered this steak as a Father's Day gift to myself hoping it would be the best steak I've ever gotten from SRF and that I would magically float away into a steak heaven coma that would force me to have to order this steak every week for the rest of my days. At $159 for a single steak its the most expensive steak from SRF which means its also probably one of the most expensive in the country as well so I had pretty high expectations. The steak looked beautiful and cooked very well on the cast iron. The bite had great texture and earthy tones. The traditional rib cut was a good choice. However, I only gave this steak 3 stars because I had to take 1 star off for the price and I took the other star off because I've had better steaks from SFR. My go to is the 10oz. Gold Rib Eye Center which is hands down better than the dry aged and only 1/3 of the price.
Posted 6/26/2019 by AlexanderKnife&Fork
SRF Team : Thank you so much for providing your insight! Your feedback is greatly appreciated.
Beautiful pieces of ribeye. Incredibly rich so you do not need as much as normal. Especially at the sale price I got them, I would order these in a heart beat. Excellent quality.
Posted 3/7/2019 by LawDawg88