Dry Aged Prime Rib Steak

"A steak to write home about.”

Dry Aged Prime Rib Steak

• Always cut-to-order by an artisanal butcher
• Free delivery on orders over $250

The Quick Facts About Our Dry-Aged Prime Rib

• 100% Canadian dry-aged beef rib steak

Dry aging is just like magic. The moisture is slowly drawn out, giving each rib more flavour and tenderness. We dry age these ribs in-house for more than thirty days before hand-cutting them and shipping them to your door.

Rib steaks come from the back of the animal for the most tender cut and rich flavour.

Our Dry-Aged Prime Rib Goes Great With…

This rich, flavour-packed steak needs side dishes that rise to the occasion. Whether you're cooking for yourself or hosting friends, these pairings bring out the very best in every juicy bite:

• Crispy tallow potatoes: A steakhouse classic. These golden potatoes are roasted in beef tallow for extra depth and a crisp finish that mirrors the steak’s bold flavour.
• Charred broccolini: Lightly blistered and seasoned with sea salt and lemon, broccolini adds brightness and bite to balance the rib’s richness.
• Horseradish cream sauce: Tangy, creamy, and just spicy enough, this traditional pairing cuts through the fat and amplifies the beefy notes of your prime rib.
• Yorkshire pudding: A nod to the steak’s Sunday roast roots, this puffed, buttery pastry is perfect for soaking up juices.
• Red wine reduction: A silky drizzle of cabernet or merlot reduction adds a touch of elegance and brings out the steak’s deep, dry-aged umami.

Our Preferred Preparation for Dry Aged Prime Rib Steak

To get the most out of your dry-aged prime rib, simplicity is key. Here’s how to let the deep, concentrated flavour of the beef do the talking:

1. Bring to room temperature: Let your steak sit out for about 30 minutes before cooking to ensure even heat distribution.
2. Season generously with salt and pepper: Coarse sea salt and freshly cracked black pepper are all you need to enhance that dry-aged richness.
3. Sear on high heat: Use a hot cast iron pan or grill to develop a rich crust. Just a few minutes per side is all it takes.
4. Cook to medium-rare: Aim for an internal temperature of 54–57°C for the perfect balance of tenderness and flavour.
5. Rest before slicing: Let your steak rest for at least 5 minutes so the juices redistribute.

For extra indulgence, top your finished steak with a pat of compound butter. Garlic and herb is our favourite.

How We Ship Our Dry-Aged Prime Rib Steaks To Your Door

Our dry-aged prime rib steaks are hand-cut to order by our butchers, then vacuum-sealed and frozen to preserve their rich, aged flavour and tenderness. Each steak is carefully packaged to ensure it arrives in perfect condition, just as fresh as when it left our shop.

We offer local delivery throughout the Greater Toronto Area, as well as in-store pickup for added convenience. For best results, refrigerate your steak upon arrival or store it in the freezer if you're saving it for later.