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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.


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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