Forty-five days. That's how long our ribeyes rest in the dry-age room before they ever see the fire — and it's the reason regulars cross town for this one cut.
Dry-aging concentrates flavour as moisture leaves and enzymes tenderise the meat. At day 45 the beef turns deeply savoury, almost nutty. We cut it thick, bring it to room temperature, and finish it directly in oak embers, basting with bone-marrow butter.
Blistered cherry tomatoes and charred onion come along because acidity and sweetness are what a rich cut needs. Want to try the method at home? Our butcher's cut ships cold with the same butter and instructions — see the shop.
