Pat LaFrieda Prime Dry Aged Ribeye - 1 lb - $50

The Crown Jewel of Steakhouse Cuts

Experience the extraordinary depth and complexity of Pat LaFrieda's Prime Dry Aged Ribeye. This exceptional 1-pound steak represents the perfect intersection of premium sourcing, traditional aging techniques, and ultimate flavor development—delivering the pinnacle of steakhouse indulgence in your own home.

What Makes This Ribeye Extraordinary:

• USDA Prime grade—the highest quality designation awarded to only 2-3% of all beef
• Sourced through Pat LaFrieda, fourth-generation master butcher and purveyor to Michelin-starred restaurants
• Dry aged for 28-35 days in specialized temperature and humidity-controlled chambers
• Hand-selected for optimal marbling, texture, and aging potential
• Cut to a perfect 1.5-inch thickness for ideal cooking performance
• Never frozen, maintaining optimal moisture and texture

The ribeye is celebrated by connoisseurs as the perfect balance of tenderness and flavor, coming from the rib section where generous marbling develops naturally. When combined with Pat LaFrieda's proprietary dry aging process, this marbling transforms into something truly exceptional—concentrating flavors, breaking down muscle fibers for enhanced tenderness, and developing complex umami notes with subtle hints of blue cheese and nuttiness that define a world-class steak experience.

At Hubbard's Bald Mountain Farm Market, we're proud to offer select Pat LaFrieda products that complement our own heritage meats, giving you access to the extraordinary quality that has made LaFrieda the preferred supplier for New York's most celebrated steakhouses.

Cooking Recommendation: This premium cut deserves simple preparation. Season generously with kosher salt and freshly ground pepper, bring to room temperature, and cook in a cast iron pan or over high heat on a grill to medium-rare (130-135°F). Rest for 5-10 minutes before slicing against the grain.

Dry-Aging Process

Pat LaFrieda's proprietary dry-aging chambers maintain precise temperature (34-36°F), humidity (85-90%), and air flow to create the perfect aging environment. During this process, natural enzymes break down connective tissues while moisture evaporates, concentrating flavor and creating the characteristic tenderness of properly aged beef.

Prime Designation

USDA Prime certification requires exceptional marbling and is awarded to less than 3% of all beef. This marbling melts during cooking, creating unparalleled juiciness and flavor that is further enhanced by the dry aging process.

Serving Suggestion

This 1-pound ribeye is an ideal portion for one generous serving or two moderate servings when accompanied by sides. Pairs beautifully with roasted potatoes, grilled asparagus, or a classic steakhouse creamed spinach.

Wine Pairing

This steak's complex, concentrated flavors pair exceptionally well with full-bodied red wines with good structure and tannins, such as Cabernet Sauvignon, Malbec, or Bordeaux blends.

Chef's Note

The dry aging process creates a protective exterior that's trimmed before sale, resulting in a slightly smaller but infinitely more flavorful final product worth every penny. The intense flavor concentration means a little goes a long way, making this an exceptional value despite its premium price point.