Dry-Aged Bone-In Ribeye Steak –
Juicy, Tender, and Full of Flavor
Prepare to impress your taste buds with our Dry-Aged Bone-In Ribeye Steak, a thick, juicy cut packed with rich marbling and robust flavor. At 1.5 inches thick, this bone-in ribeye is Louisa’s personal favorite and it’s easy to see why. The extra vein of fat running through the steak delivers incredible succulence and mouthwatering tenderness with every bite.
Steakhouse Quality at Home
Hand-cut and dry-aged on our Wisconsin family farm for a minimum of 21 days, this ribeye offers more marbling than any other steak, making it the ultimate indulgence for steak lovers. Whether you grill, broil, or pan-sear, the bone adds an extra layer of flavor and helps keep the meat juicy and tender. It’s a cut designed to deliver a premium steakhouse experience right in your own kitchen.
Raised with Care, Delivered with Pride
Our Dry-Aged Bone-In Ribeyes come from cattle raised on Creamery Creek’s pastures, free from hormones and antibiotics, USDA inspected for quality. Sourced locally near La Crosse, Wisconsin, you can trust you’re getting the freshest and finest beef we have to offer. Want an even deeper dry-aged flavor? Check out our creekreserve 28+ Day Dry-Aged Ribeye Steak for a richer taste adventure.
