USDA Prime Meyer Ranch Dry-Aged Frenched Bone-In Ribeye (16oz)

Craving tender, flavorful meat? Look no further than our Second City Prime Bone-in Ribeye! Expertly marbled and cut to perfection, these traditional ribeye steaks feature a succulent center surrounded by the rich, flavorful cap, all 28+ day dry-aged for an unparalleled taste experience. With our Bone-in Ribeye, you can count on a mouthwatering delight that never disappoints. Elevate your dining with this prime cut that’s sure to impress!                          All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months. Cut: Rib Section Preferred Cooking Method: Second City Prime's preferred cooking method for the incredible Bone-in Ribeye is to sear and roast it! The optimal oven temperature is 400 degrees fahrenheit. Preferred Cooking Time: The Bone-in Ribeye is best served seared and roasted. First you will want to sear it on high heat for two minutes on each side before putting it in the ov