Dry Aged Prime Rib Steak
Dry Aged Prime Rib Steak
- Always cut-to-order by an artisanal butcher
- Free delivery on orders over $250
"A steak to write home about.”
The Quick Facts...
- 100% Canadian dry-aged beef rib steak
Dry aging is just like magic, isn’t it? The moisture is slowly drawn out, giving each rib more flavour and more tenderness. We dry age these ribs in-house for more than thirty days, before we hand cut them and ship them to your door.
Rib steaks are one of our most popular items. They come from the back of the animal, which means it's a very tender cut and there's a lot more of that premium flavour.
Goes Great With...
You guessed it: roasted vegetables and fingerling potatoes. The trick is to focus on seasoning and cooking your steaks just right.
Our Preferred Preparation for Dry Aged Prime Rib Steak
We recommend the grill or pan searing for your dry-aged rib steaks. Because these are boneless cuts, you should be able to achieve a nice sear after only a few minutes on each side.
How It Ships...
Our dry-aged rib steaks are cut and prepared by hand, to order, and sent to your door on our own fleet of refrigerated trucks.
A New York striploin steak is cut from the part of the cow beneath the back bone before the rear haunches. It’s a relatively lean and boneless cut known for its flavour. A dry-aged prime New York striploin is a New York striploin made from prime grade beef that has been dry-aged for additional flavour characteristics.
The Butcher Shoppe sources all of our New York striploin steaks from cattle farms in Fort MacLeod, Alberta. These picturesque western farms, with their breathtaking views and dry, open-range environments, produce some of the very best Canadian striploin beef that money can buy.
Two pro tips straight from our top butchers: pat your dry-aged prime New York striploin steak dry to get rid of any extra moisture before you cook it. Then season your steak using salt and fresh cracked pepper. We also recommend using a one-inch (14oz) to one-and-half-inch-thick (20oz) cut so you can cook it long enough to develop a nice crust without overcooking the steak in the middle.
The New York strip steak is somewhat of a celebrity in the work of butchers and meat lovers. You may hear it referred to as “Manhattan Filet,” “New York Steak,” “Striploin,” or “Kansas City Steak.” No matter what you call it, it all comes from the short loin, one of the most flavourful parts of the animal. Dry-aging the steak only adds that much more delicious flavour!