Description
Cut from the sixth to twelfth rib of Angus cross steers raised on the Blanco River east of Johnson City. We take the rib primal whole, hang it on the bone, and pull it at 35 days. The bark comes off, the cap stays on, and the steak is cut to your order rather than off a tray.
Take it out of the fridge an hour ahead. Cast iron over high heat, one tablespoon of beef tallow, three minutes a side without moving it, then baste with butter and thyme for the last minute. Rest it eight to ten minutes on a rack, not a plate, or the crust goes soft.
Specification
- Breed: Angus cross, Hill Country
- Aged: 35 days, dry, on the bone
- Feed: pasture raised, grass finished
- Trim: cap on, chine bone removed, silverskin off
- Sold by: the piece, cut to order
Cooking
Pan or grill over direct high heat, finish in a 400F oven if you have gone above 1.5 inch. Pull at 128F internal for medium rare; it will carry to 133F while it rests.
Storage
Keep it in the paper we wrap it in, on the bottom shelf, and cook it within four days. It freezes well vacuum sealed for three months, though a dry-aged steak loses a little of its edge after freezing and you will taste the difference.
Marissa T. (verified owner) –
Bought the 16oz at 1.5 inch and it was the first steak I have cooked at home that tasted like the aged ones we get out. The crust took maybe two minutes a side in my skillet. Bone came away clean after resting.
J. Okafor (verified owner) –
Good beef, proper aged flavour, no complaints on the meat itself. The 12oz cut at 1.5 inch is a chunky little steak and I found it hard to get an even medium rare through it. Would order the 16oz next time.
Dana R. (verified owner) –
Flavour was there but mine came with more fat along the cap than I expected for the price. I trimmed some off before cooking and it was still good. Counter staff were straight with me about it when I called.