Cast iron
Salt one hour ahead at room temperature. Heat the pan until it is just smoking. 90 seconds per side, undisturbed. Butter, thyme and garlic, baste another 60 seconds. Internal 125°F for medium-rare. Rest 8 minutes. Slice across the grain.
Beef · Dry-aged
Bone-in dry-aged ribeye.
USDA Prime ribeye on the bone, dry-aged for a deeper, more concentrated beef character.
I From the counter
About the dry aged ribeye bone-in.
Dry-aging concentrates flavor: water leaves the muscle slowly in a controlled environment, and the result is a steak with a deeper, more concentrated beef character and a softer texture along the cap.
Ask about our selection of dry-aged beef, available in a variety of cuts. Our team can help you choose the right option for your meal.
At a glance
GradeUSDA Prime
CutAsk about available portions
Dry-ageSelection varies — ask the counter
NoticeCall ahead
Cooking notes
How we’d cook it.
Grill
High direct heat for the sear, two minutes per side, then move to indirect until internal 120°F. Bone-side down at the end. Rest, then slice off the bone.
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While you are here.
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Call the counter.
Call ahead for special cuts, dry-aged selections, whole-animal items and holiday standing orders. We will have the order waiting with your name on it — that is the counter conversation behind every cut.