Dry Aged Prime Ribeye Steak

Dry Aged Prime Ribeye Steak

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

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.

What Shoppers Like You Are Asking

A heavy pan like cast iron or a hot grill is best for getting a perfect sear, but any sturdy skillet will work. Add tongs and a meat thermometer, and you’re all set to cook a flawless steak.

USDA Prime has the highest level of marbling, which means more tenderness, juiciness, and flavour compared to USDA Choice. It’s the same quality you’ll find served at top steakhouses.

Filet mignon is a specific steak cut from the tenderloin, while tenderloin refers to the larger primal cut that contains it. Both are exceptionally tender, but filet mignon is often considered the most delicate, while the full tenderloin offers more flavour.