A single bone-in ribeye steak on a wooden surface.

Wagyu Dry-Aged Bone-In Ribeye

American Wagyu

$169.00

The SRF Black® bone-in ribeye steak is the width of the rib bone, about 2" thick. The full flavor of American Wagyu beef is enhanced by dry-aging this ribeye for a minimum of 30 days. Average weight is 32 oz.

Grade:

SRF Black®

Product variants

The SRF Black® bone-in ribeye steak is the width of the rib bone, about 2" thick. The full flavor of American Wagyu beef is enhanced by dry-aging this ribeye for a minimum of 30 days. Average weight is 32 oz.

Humanely Raised Beef

Cut by Master Butchers

Proprietary Dry-Aged Process

Dry-aged ribeye evokes images of the dining room of a classic steakhouse. Turn your dining room into the best steakhouse in town with this deeply marbled rib steak that has been skillfully dry-aged for 30 or more days. This steak is cut thick with the bone still in place to please the most discriminating steak lover at your table. Each steak is hand-cut to a thickness of at least two inches.

Snake River Farms dry-aged beef represents a higher echelon for our American Wagyu steaks. 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. The outcome is a rich, full-flavored steak, which provides a unique, pure eating experience.

Average weight: 32 oz.

The bone-in ribeye contains an abundant amount of marbling so it’s 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 on a hot grill or 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.

Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use a 12-point Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.

SRF Silver® - BMS of 4 to 5. Marbling comparable to USDA Prime.

SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.

SRF Gold® - BMS of 9 to 10. Dramatically more marbling than USDA Prime.

SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.

Grading chart showing all grades and their marbling ranges

Details

Dry-aged ribeye evokes images of the dining room of a classic steakhouse. Turn your dining room into the best steakhouse in town with this deeply marbled rib steak that has been skillfully dry-aged for 30 or more days. This steak is cut thick with the bone still in place to please the most discriminating steak lover at your table. Each steak is hand-cut to a thickness of at least two inches.

Snake River Farms dry-aged beef represents a higher echelon for our American Wagyu steaks. 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. The outcome is a rich, full-flavored steak, which provides a unique, pure eating experience.

Average weight: 32 oz.

Cooking Tips

The bone-in ribeye contains an abundant amount of marbling so it’s 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 on a hot grill or 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

Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use a 12-point Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.

SRF Silver® - BMS of 4 to 5. Marbling comparable to USDA Prime.

SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.

SRF Gold® - BMS of 9 to 10. Dramatically more marbling than USDA Prime.

SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.

Grading chart showing all grades and their marbling ranges

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 SRF Wagyu™ 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.

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: 4.4897957 / 5 from 49 reviews.

AI Generated Review Summary

This dry-aged ribeye steak, cut thick with the bone in, offers a rich, full-flavored experience. Customers praise its amazing flavor, tenderness, and excellent quality, making it a top choice for steak lovers.

Summary topics

Flavor: 21%
Quality: 18%

Review topics: ["flavor","quality","gift","steak","texture","ribeye","cooked","meat","beef","choice","wagyu","cut","look"].

Review highlights

"Top quality, amazing flavor and did I say amazing flavor." — Scott M.
"The steaks we ordered is perfect quality." — Yasmin R.
"Beautiful pieces of ribeye." — Anonymous

Reviews

It was fab, although slightly

"It was fab, although slightly too much fat. We reverse seared in oven to 115°F, then hard sear to 122°F and rested for 12’ & steak was 125°F. Too much good fat taste for us. Next time, I’ll try with USDA Prime thick rib eye."

— David G. (4/5)

Not worth the cost. The

"Not worth the cost. The regular wagyu was better"

— Matt C. (4/5)

Tender and juicy

"Tender and juicy"

— Dave P. (5/5)

Excellent quality! Customer service is

"Excellent quality! Customer service is outstanding! Dry-aged beef is definitely worth it!"

— Eric A. (5/5)

Fantastic piece of beef

"Fantastic piece of beef"

— Gerald G. (5/5)

One of the best steaks

"One of the best steaks Ive eaten"

— Giovanny N. (5/5)

I was surprised at how

"I was surprised at how subtle the dry aging was on this cut. Certainly less than what I’ve had from other providers."

— Nick T. (3/5)

We didn’t have the ribeye

"We didn’t have the ribeye yet- but we did eat 2 of the 4 pork chops- I was sure hat one of them was very very small (6oz) vs 8 or 9 for the others- has there been a change?"

— Anne P. (5/5)

Good, but Not Great

"This steak fell short of the mark for us when considering the money we paid. I'm a very experienced cook and have been grilling steaks for over 30 years. We only sous vide Wagyu and that's how we prepared this. Even though it's not Gold label, I would expect for marbling from their Black Label. It read more like a prime cut (if that) as far as marbling went. The flavor from the dry-aging was nice, but more pronounced at the deckle or cap. What we did not like about this steak is how tough it was. It was perfectly cooked to a medium rare at 130 degrees in a sous vide, then rested, and flash seared on a hot pan. The flavor was very nice, but it was the toughest ribeye I've had in a while. The shipping and packing was absolutely fantastic and it arrived on time. Might try a gold label ribeye (not aged) next time."

— Jamie K. (3/5)

Disappointed

"Lack of dry age flavor. Marbling and texture is no where near bms 7-12"

— Jordan Z. (2/5)