Why we age our ribeyes for 28 days — and how to cook one like a butcher.
Every great steak starts long before it meets the pan. Our dry-ageing cabinet holds whole fore ribs at a steady 1°C with carefully controlled humidity for 28 days, so moisture evaporates, flavour concentrates, and natural enzymes tenderise the meat.
What does that mean on your plate? A deeper, almost nutty beefiness, a crust that sears beautifully, and a centre that stays juicy. When you buy a dry-aged ribeye from our counter, ask us to cut it thick — at least an inch and a half — and let it come to room temperature for 45 minutes before cooking.
Sear hard for two minutes a side, baste with butter, thyme and garlic, then rest for half the cooking time. Salt generously, slice against the grain, and taste what patience does.
