Dry Aged Bourbon Ribeyes

100% All Natural Prime Dry Age Bone-in Ribeye 

22-24oz

Aged with Eric Legrand Whiskey

• Preheat the oven to 450°F.
• Pat the Ribeye dry with paper towels and generously season both sides of the steaks with salt.
• Heat a cast-iron skillet over high heat for 5 to 6 minutes.
• Put the Rib Steaks in the pan and sear them for 2 to 3 minutes on each side, pressing down on them with a spatula, until they are deep brown on both sides.
• Using tongs, pick up the steaks and hold their edges against the pan, turning them to sear all the edges.
• Take the Rib Steaks out of the pan and put them on a baking sheet.
• When you've seared all your rib steaks, put the baking sheet in the oven for 10 minutes.
• Reduce the oven temperature to 300°F and cook the rib steaks until a meat thermometer registers 125° to 130°F for medium-rare (8 to 15 minutes).
• Remove the rib steak from the oven and let rest for 10 minutes prior to cutting and serving