Dry Aged Prime Ribeye Steak

The Quick Facts About Our Dry-Aged Prime Ribeye

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

Our dry-aged prime ribeye steaks are intensely marbled, incredibly tender, and aged to perfection to develop a rich, beefy flavour and nutty aroma. Each cut is hand-selected and carved to order by our local butchers. The dry aging process enhances natural umami and concentrates flavour, making each bite unforgettable.

Treat yourself to a steakhouse experience at home, order online from The Butcher Shoppe today. We’ll cut and deliver your ribeye fresh on the day of delivery.

Our Dry-Aged Prime Ribeye Goes Great With…

Our dry-aged ribeye steaks bring bold, beefy flavour to the table, and pairing them with the right sides can take your meal from great to unforgettable. Here are a few of our go-to favourites:

• Crispy tallow potatoes: Roasted in rendered beef fat until golden and crunchy, these potatoes mirror the steak’s richness with every savoury bite.
• Charred broccolini: Slightly bitter and beautifully blistered, broccolini adds a crisp, green contrast to the ribeye’s deep flavour.
• Red wine reduction: A silky sauce made with bold red wine and shallots, perfect for drizzling over thick slices of ribeye.
• Creamed spinach: A velvety, garlicky classic that balances out the dry-aged ribeye with mellow, buttery smoothness.

Our Preferred Preparation for Dry Aged Prime Ribeye 

With a cut this exceptional, simplicity is key. Here's how to prepare your dry-aged prime ribeye to bring out its full depth of flavour and tenderness:

1. Bring to room temperature: Let the steak rest at room temp for at least 30 minutes before cooking. This ensures even cooking and a better sear.
2. Season generously: Pat the steak dry and season liberally with sea salt and freshly cracked black pepper. That’s all you need.
3. Sear in a cast iron pan: Heat a heavy skillet until smoking hot. Add a splash of avocado or grapeseed oil, then sear the ribeye 2–3 minutes per side until a golden crust forms.
4. Finish to your desired doneness: Reduce heat and add a knob of butter, garlic, and thyme. Baste continuously until internal temp hits 54°C (130°F) for a juicy medium-rare.
5. Let it rest: Transfer to a cutting board and rest for 5–10 minutes. This locks in juices and gives you a tender, flavour-packed bite in every slice.

How We Ship Our Dry-Aged Prime Ribeyes To Your Door

Each ribeye is hand-cut fresh at our Toronto butcher shop and vacuum-sealed to lock in its bold, aged flavour. Orders are packed in insulated, temperature-controlled packaging to keep your steaks cold and safe during delivery.

We deliver across the Greater Toronto Area and offer easy in-store pickup, so your ribeyes arrive fresh, chilled, and ready for the grill.