Upgrade your grill with USDA Prime and Choice dry-aged ribeye steaks. Careful dry-aging concentrates the natural beef flavor and accents the rich marbling.
Upgrade your grill with USDA Prime and Choice dry-aged ribeye steaks. Careful dry-aging concentrates the natural beef flavor and accents the rich marbling.
Dry-Aged for 30+ Days
Namesake Brand
Proprietary Dry-Aged Process
Double R Ranch dry-aged ribeye steaks start with richly marbled beef and then enhance the flavor through the dry-aging process. These ribeyes rival the steaks served in the finest dining establishments in the country. The high level of intramuscular fat is a key element in creating the best dry-aged steaks with a superior level of tenderness and distinctive flavor.
To achieve these extraordinary results, we work with Prime Food Distributors and utilize their proprietary dry-aging process to control and measure each step. Lighting, airflow, humidity, temperature and cleanliness are carefully controlled to create an environment which produces the purest essence of beef.
Ribeye steaks contain an abundant amount of marbling and are best cooked medium rare to medium to allow the intramuscular fat to liquify and distribute throughout the steak.
The reverse sear, heating the steak at a low temperature and finishing in a skillet, produces an evenly cooked interior. A final sear in a cast iron skillet creates a flavorful, savory crust.
Ribeyes are a favorite for grilling, but the high level of marbling will cause flare-ups. A two-zone cooking set-up (a direct heat side with all the charcoal and an indirect heat side with no charcoal) allows you to move the steaks to control unwanted flames. If using a gas grill, it’s easy to set-up two zones. Just turn on a burner on one side and leave the other one off.
The two top USDA grades are Prime and Choice, which have the highest levels of marbling.
USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
Details
Double R Ranch dry-aged ribeye steaks start with richly marbled beef and then enhance the flavor through the dry-aging process. These ribeyes rival the steaks served in the finest dining establishments in the country. The high level of intramuscular fat is a key element in creating the best dry-aged steaks with a superior level of tenderness and distinctive flavor.
To achieve these extraordinary results, we work with Prime Food Distributors and utilize their proprietary dry-aging process to control and measure each step. Lighting, airflow, humidity, temperature and cleanliness are carefully controlled to create an environment which produces the purest essence of beef.
Cooking Tips
Ribeye steaks contain an abundant amount of marbling and are best cooked medium rare to medium to allow the intramuscular fat to liquify and distribute throughout the steak.
The reverse sear, heating the steak at a low temperature and finishing in a skillet, produces an evenly cooked interior. A final sear in a cast iron skillet creates a flavorful, savory crust.
Ribeyes are a favorite for grilling, but the high level of marbling will cause flare-ups. A two-zone cooking set-up (a direct heat side with all the charcoal and an indirect heat side with no charcoal) allows you to move the steaks to control unwanted flames. If using a gas grill, it’s easy to set-up two zones. Just turn on a burner on one side and leave the other one off.
Beef Grading
The two top USDA grades are Prime and Choice, which have the highest levels of marbling.
USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
The two top USDA grades are Prime and Choice, which have the highest levels of marbling.
USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
Ranch to Table
Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.
RANCHING
CATTLE FEEDING
BEEF PROCESSING
Rib
This primal is located under the front section of the backbone between the chuck and loin. The muscles are used primarily for support. The rib primal produces intensely marbled cuts like ribeye steaks and prime rib roasts.
Three major muscles are included in the rib primal. The longissimus dorsi, or large center eye, the complexus, a smaller side muscle which is not always present depending on where the cut is sourced, and the spinalis dorsi, also called the cap of ribeye or deckle.
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Frequently Asked Questions
What is dry-aged beef?
Snake River Farms have partnered with the Prime Food Distributor out of New York to deliver a dry-aged experience unmatched by anyone in the industry. Their proprietary system carefully controls and measures every step of the dry-aging process. Lighting, airflow, humidity, temperature, and cleanliness are carefully controlled to create an environment which produces the purest essence of beef. All subprimals are aged to a minimum of 30 days and cut to perfection by master butchers.
Wet-Aged vs. Dry-Aged
At its most basic, dry-aging involves allowing large primal cuts of beef to rest in a climate-controlled place for a period of time. Natural enzymes start to break down the muscle tissue, tenderizing the meat. Wet-aging involves those same large cuts. They are vacuum-sealed to retain moisture and kept in refrigerators while the enzymes do the tenderizing work.
Where does ribeye come from?
Ribeye is cut from the rib primal which covers ribs six through twelve and is located between the chuck and the loin primals. This section has a high amount of natural marbling which is key to the flavor and juiciness of a cut. Looking for more tips? Our steak cooking guide has great tips on how to cook ribeye steak .
How to cook ribeye steak
For 1.5” steaks, heat a skillet over medium-high heat. Add a light coat of vegetable oil to the skillet. Season steaks with salt and pepper. Place steaks in hot skillet and sear for 4 minutes, turning once. If a steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own.
Place skillet in a 350°F degree oven for 10 to 20 minutes depending on desired doneness. Turn once halfway through the cooking time. Internal temperature is the most accurate way to know if your steak is done. Keep a good quality thermometer on hand. Remove from oven when preferred internal temperature is reached. Remove steaks from a skillet and cover loosely with aluminum foil. Let stand 5 to 10 minutes. The steaks will continue to cook and the temperature will rise about 5°F. Learn how to cook any steak perfectly.
Overall rating: 4.4827585 / 5 from 87 reviews.
AI Generated Review Summary
Double R Ranch dry-aged ribeye steaks are highly praised for their outstanding flavor and tenderness, thanks to the proprietary dry-aging process. Customers appreciate the beautiful cut and marbled beef, though opinions on shipping vary.
"Good timely shipment, good flavor and tenderness." — Felicia G.
"Excellent cut and flavour, will be ordering again" — Callum C.
"Outstanding flavor and beautiful cut." — Stephen P.
Reviews
Great steaks
"Great steaks"
— charles f. (5/5)
Fab steaks. We cook them
"Fab steaks. We cook them to 123°F after first searing for ~2’/side"
— David G. (5/5)
Definitely not worth the extra
"Definitely not worth the extra cost for dry age."
— J S. (2/5)
Nice taste, denser then thought.
"Nice taste, denser then thought. We compared this to 6666 Prime Ribeye, Wegmans, and Omaha version. I wish i looked at this first would have done some pics for you. Omaha was at the bottom, with Wegmans in third. for the 6666 and SR The 6666 caramelized better do to more marbleization. The SR was pretty much without color - cooked color - noting nothing special. The tenderest was a 5/3 with 6666 first and SR second. # of chews for 3/4 x 1 piece was 6/2 with 6666 ahead. but note worthy the SR meat was more of a Filet consistency , a little heaver - which can be nice We will try this again in the fall and will take pictures next time. . Ted"
— Ted S. (4/5)
I bought orders as gifts
"I bought orders as gifts to my brother and wife. She said she never had such a wonderful cut of meat. Brother was also impressed"
— Nicholas Z. (5/5)
Out of this world goodness!
"Out of this world goodness!"
— Daniel D. (5/5)
Some of the best steaks
"Some of the best steaks I have ever eaten"
— Stephen M. (5/5)
They were delicious. Choice was
"They were delicious. Choice was just as tasty as prime."
— David H. (5/5)
Dry aged is so good.
"Dry aged is so good. The aging process is a step above. I suggest that the cooking instructions that are provided in the pamphlet to be followed if you have never cooked dry aged beef. the cooking time is quicker than regular aged beef for there is less moisture. It was very good with plenty of flavor."
— Murray A. (5/5)
Maybe it was just a
"Maybe it was just a one off? It did have what appeared to be freezer burn or ice crystals on a portion of the steak when it arrived. The pork however was amazing!!"
