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USDA Prime
Dry-Aged Ribeye


Our 16oz Prime Dry-Aged Ribeye is an excellent choice for adventurous steak connoisseurs. For this reason, and because the dry-aging process is more complex, it's somewhat uncommon to find a dry-aged ribeye, let alone a USDA Prime Dry-Aged Ribeye, on most menus. If you've never experienced a dry-aged steak and you consider yourself a steak lover, we invite you to order ours next time you join us for dinner. It has the robust flavor quality you love in a ribeye, with a more intensified umami flavor that's hard to explain until you experience it firsthand. It'll raise your eyebrows in the best possible way.

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Ribeye Origins

As the name suggests, the ribeye comes from the upper rib section of the steer, a part of the cow that's rich with intramuscular fat — meaning it gets just enough exercise to create some Prime marbling. As a result, a ribeye is still known to be tender and full-flavored but not quite as melt-in-mouth as a Filet Mignon.

What Is Dry-Aging?

Dry-aging takes place in a humidity-controlled cooler. The goal is to draw out the moisture and bring forward a purer, more concentrated beef flavor. You can almost compare it to the grape fermentation process, or the way cheese gets stronger with age. The longer a steak is dry-aged, the stronger that intense flavor gets, so while some steaks are aged for as long as 60 days, we've found that a minimum of 21 days is the sweet spot when it comes to flavor. Dry-aging also changes the texture of a steak, so you can expect a dry-aged ribeye to be slightly more tender than a wet-aged steak.

Preparing The Perfect Dry-Aged Prime Ribeye

Our dry-aging process, coupled with our signature seasoning blend and trademark broiling method gives way to a dry-aged steak that’s second to none. Our Chefs know exactly where on the 1600-degree broiler to place your Prime Dry-Aged Ribeye and for how long, depending on your desired temperature. Once your ribeye leaves the broiler it’s time for the most important part of the preparation process: resting. This ensures the natural moisture and flavors stay locked inside the steak. We transfer it to a 350-degree plate and finish it with a touch of butter and parsley before bringing it out to your table. Our signature compound butters, and over-the-top steak companions are just one more way to further enhance your masterful steak experience. See what butters and companions our Corporate Executive Chef recommends for our Prime Dry-Aged Ribeye below.

Is Our Prime Dry-Aged Ribeye The Right Steak For You?

Choose this cut if you’re looking for a steak that is:

  • Everything you love in a ribeye, but with a slightly sharper umami flavor from the dry-aging process
  • Adventurous. Perfect for a steak lover who’s in the mood to try something a little different
  • Abundant between-the-grain marbling
  • Boneless
  • More tender than a Wet-Aged Ribeye
  • Satisfying at 16oz, but not enormous

Best Steak Companion

Diablo Shrimp

The key to pairing a Prime Dry-Aged Ribeye with a steak accompaniment is finding something that won’t overpower the phenomenal dry-aging flavor. Our delicate shrimp are tossed in a spicy barbecue butter sauce which creates a splash of heat, without taking away from the inherent umami taste. EXPLORE OUR OTHER STEAK COMPANIONS >

Best Butter Pairing

Smoked Chili Butter

An adventurous pairing for an adventurous steak. The smoked chili, crushed red pepper, kosher salt, fresh garlic, and chopped parsley create a subtle heat that complements the already unique flavor of our Prime Dry-Aged Ribeye. You’ll experience tang and richness in every bite.

Ideal Wine Pairings

Cabernet Sauvignon

We have one word: pepper. The reason that a Ribeye makes such an iconic cabernet sauvignon food pairing is because of how the pepper accentuates the dryness and intensity you get with a well-structured cabernet sauvignon. EXPLORE MORE >

Red Blend

If you prefer a lighter red, the red blend category fruitiness pairs really well with the robust, nutty, intense flavor of our Prime Dry-Aged Ribeye. EXPLORE MORE >

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