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Sheelin Irish Dry Aged Ribeye Steak

Product Description

284g, 1 steak, frozen, dry aged for 18 days on the bone

The ribeye is a popular cut for those who like marbling in their steak. Taken from the upper portion of the ribs, it is a lesser-used muscle, which makes it so tender, when compared to other roast cuts. 

The fat marbling through the meat provides flavour and keeps the steak moist during cooking.


Aging refers to the process butchers use to prepare beef for consumption. During aging, we simply allow time for the natural enzymes in the beef to break down the muscle tissue, resulting in a more tender cut. Most of the beef in the market today is wet-aged – this is where the meat is allowed to age in vacuum packaging to retain its moisture.

In dry-aging however, the meat is hung or placed on a rack and allowed to dry while the enzymes work their transformational magic. Although dry-ageing is an expensive method, and results in up to 20% weight (moisture) loss, it concentrates the flavour within the meat and adds exceptional tenderness.


This flavourful ribeye steak needs little more than a tiny dash of olive oil, salt and pepper. Massage steak with seasoning, and sear in a very hot pan to allow the fat in the ribeye to render out. Two minutes on each side, followed by a 5-minute rest, will make for a wonderfully moist medium-rare steak.