All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months. 

Cut: Center of Rib Primal

Preferred Cooking Method: Second City Prime's preferred cooking method for the jaw dropping Wagyu Dry Age Bone-in Ribeye is to sear and roast it! The optimal oven temperature is 400 degrees fahrenheit. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat.

Preferred Cooking Time: The Wagyu Dry Age Bone-in Ribeye is best served seared and roasted. First you will want to sear it on high heat for two minutes on each side before putting it in the oven to roast for 8-10 minutes on each side or an internal temperature of 130 degrees fahrenheit.

Wine Pairing: Cabernet Sauvignon

• Cut: Australian Wagyu 21 Day Dry Age Bone-in Ribeye

• Grade: Wagyu

• Marble Score: 6-7

• Weight: 24oz

• Thickness: 1.5 - 2 inches