Kalahari Wild Beef 35-Day Dry Aged Ribeye Steak (Boneless)

In Our Opinion, The Best of the Best

In our opinion, this is the absolute best of the best—the crowning achievement of our butcher’s block. For the steak purist who demands unmatched flavor, decadent marbling, and total plate convenience, our Boneless Ribeye stands completely unrivaled. Sliced from the heart of the prime rib, it brings together the legendary central “eye” of tender muscle and the prized, rich rib cap (spinalis dorsi), delivering a luxurious bite every single time.

Sourced from 100% grass-fed cattle that range freely across the pristine Kalahari plains, this steak is placed into our specialized aging chambers for an extended 35 days. During this extended dry-aging process, natural evaporation concentrates the meat’s inner moisture while active native enzymes soften the muscle fibers. The rich intramuscular fat melts gracefully into the meat during cooking, infusing every bite with an extraordinarily deep, nutty, and buttery profile that defines world-class beef.

Cooking Inspiration:

A boneless dry-aged ribeye is made for high-heat cooking, where its abundant internal fat can render down into pure liquid gold:

• The High-Heat Skillet Sear: Bring the steak to room temperature 30 minutes before cooking and season liberally with coarse sea salt. Sear in a smoking-hot cast-iron skillet for 2 to 3 minutes per side until a deep, mahogany-brown crust forms.

• Butter-Basting Magic: Lower the heat in the final minute and toss in a generous knob of butter, crushed garlic, and fresh thyme. Continuously spoon the foaming butter over the steak to baste it in rich flavor. Aim for medium-rare (52°C–54°C) to allow the marbling to fully melt, then allow it to rest for 6 to 8 minutes before carving across the grain.