45 Day Dry Aged Ribeye Steak Butcher Farrells Meat Emporium Dry aged ribeye : r steak Dry Aged Ribeye Steak with Seasoning on Wooden Background. Stock Photo Dry aged Ribeye : r steak. 400g Portion, dry aged for 30 days Why dry aged? Much like a fine wine or a good vintage cheese, dry aged ribeye beef is the ultimate expression of meaty flavor. Dry aging allows for the natural enzymes to breakdown the muscle tissues making the beef more tender, in combination with the partial moisture loss that occurs during the process creating this depth of flavor and also some funky notes. At CarniStore, we dry age using the safest and most hygienic methods in the industry. Temperature and humidity are closely monitored throughout, with Himalayan salt blocks placed around the meat to absorb excess moisture. Try one of these steaks today, we guarantee it will become a staple in your household! Trivia: The Ribeye is the perfect combination of texture and flavor. The fat within the meat gives the steak its much sought after umami eating experience. Weight: 400g Cooking Skillet: Heat generous amount of butter ghee in cast iron skillet on high heat until very hot. Drop seasoned steak inside, it should sizzle when making contact. Sear about 4 minutes per side until medium rare to medium. Grill: Preheat grill until 250 to 300c is reached. Drop seasoned steak and grill 3 to 4 minutes per side.