Fredco Reps

Dry Aged Ribeye: The Ultimate Steak Experience

Have you ever heard of dry aged ribeye? If not, you are in for a treat. Dry aged ribeye is a prime cut of beef that has been hung in a controlled environment for an extended period of time, typically ranging from 28-120 days. During this time, the beef is exposed to air, allowing the natural enzymes to break down and tenderize the meat, resulting in a rich and intense flavor that is unparalleled by any other steak.

Recently, we had the opportunity to “Create” a dry aged ribeye purchased at Stater Brothers market for $5.99 a pound when on sale. We were thoroughly impressed with the quality and taste of the meat. The ribeye had a beautiful marbling that melted in our mouths with every bite, and the flavor was rich, intense, and truly one-of-a-kind.

Chef's tip for dry aging: To get the most out of your dry aged ribeye, it is important to properly cook it. We recommend searing the steak on high heat for 2-3 minutes on each side and then finishing it in the oven at 375°F for an additional 5-7 minutes, or until it reaches an internal temperature of 130°F for medium-rare. This method will allow the steak to cook evenly and retain its natural juices.

Fun fact: Did you know that dry aged beef was once considered a luxury and only available to royalty? It wasn't until the 1960s that dry aged beef became more widely available to the public. Today, it remains a sought-after delicacy and is considered a staple on the menu at many high-end restaurants.

In conclusion, if you're looking for a truly exceptional steak experience, we highly recommend trying dry aged ribeye. The rich and intense flavor, coupled with the perfectly tender texture, make it the ultimate steak. So why not treat yourself and head over to Stater Brothers market today to pick up 4-7 pound of dry aged ribeye loin for $5.99 when on sale.

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Daniel Chlebowski's Blinq Card Culinary Specialist @ Fredco Reps

What an amazing day of learning new things at Saddleback College Culinary Class. We brought the Freedco Reps Mobile Test Kitchen to make beautiful Cuban sandwiches and Margarita pizzas.
Using the Electrolux Speedelight to make the Cubans and the Skyline Combi to bake the pizzas.
Special Guest Chef Frank Mendoz from El Sushi Loco joined in to inspire the class with his “Never give up” Lesson and share his passion on taste and flavor profiles.
Thank you Chef Lisa Inlow for sharing your new class to the Fredco Experience.

This is a beautiful test of the talent at El Sushi Loco. Rena was challenged to use two items she was not familiar with (Smoked Salmon and Shrimp) and made this incredibly delicious and beautiful piece of food art.