Prime Dry-Aged Ribeye Steaks

Choose your Delivery Date at Check Out!

Two-Steak Minimum Order Choose between Midwestern or California Reserve, in 12-oz or 16-oz cut.

Flannery’s prime, dry-aged ribeyes - boneless and hand-cut - are stunningly delicious. The pinnacle of rich beef flavor, they approach the tenderness of the New York Strip, but deliver a depth of taste that's over the top. Explains Bryan Flannery, “what gives the Ribeye its dramatic flavor is the amount of fat and marbling—this is what sets it apart from the New York. The absolute personification of flavor.”

  • Midwestern – Prime, dry-aged, and meticulously hand-cut the day they ship, Flannery’s Midwestern beef is beautifully marbled and full of deep, rich flavor.
  • California Reserve- All-natural beef sourced exclusively from small California producers, then dry-aged a minimum of 28 days, Flannery’s prime CA Reserve beef is truly in a league of its own. It also tends to have a smaller eye than the Midwestern steaks so the cut is slightly thicker.

Ships Monday through Thursday via 2-Day or faster
Order by Wednesday at 9 AM (ET) for delivery by Friday

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Nancy g
Raymond, MS
Posted on 09/15/2017

These steaks are really very good. Great taste! The only issue I had, was the large areas of fat. I also get the Wagyu steaks from Foody Direct. (The Wagyu steaks are the ultimate, with no large areas of fat.)If the Wagyu steaks are more than you want to pay, these are a second best choice.

Shipping Days
MON TUE WED THU FRI
Order cut-off time:

All orders ship Mon thru Thurs via 2 Day service. The cutoff time for same-day shipment of your order is 9:00 AM (ET).

Storage & Care:

Steaks and Burgers from Flannery Beef can be kept refrigerated in their sealed packaging for 3 to 4 days after arrival. All the steaks, except the filets, are dry-aged and can be frozen in their sealed packaging for up to 6 months with no loss of quality, texture, or taste. Defrost frozen steaks overnight in the refrigerator

Preparation:

The two best ways to cook your steaks are “Stove & Oven”, or “Grilling”. However you cook them, remove your steaks from the refrigerator about an hour before cooking. If using the oven to cook your steaks, preheat your oven to 350°. Just before cooking, season your steaks liberally with kosher salt and freshly ground pepper. For tender, juicy steaks, always let your steaks “rest” for 5 to 7 minutes after cooking (before slicing/serving). This will give the juices time to flow back into the meat, and not onto the plate or cutting board.