Dry-Aged Rib Eye Steaks by DeBragga, NY's Butcher

All DeBragga offers will ship via Overnight on Jan. 17.

4 x 16-oz. dry-aged Black Angus rib eye steak

This meat can make any home cook look like a seasoned professional. DeBragga and Spitler strives to discover and dry-age some of the best Black Angus this country offers, so Michelin-starred chefs and home cooks alike can shine in the kitchen. All you need is these steaks and a good skillet.

A DeBragga rib eye may not resemble the cut you know: After all, it's just about the thickest, most marbled and tender cut from a Black Angus I've had in a while. One luscious steak may just feed two people, although we've included four for you to enjoy. With a chill in the air and a nice red wine uncorked, it will be hard to resist lighting the fireplace and tucking into these cuts with friends or family.

DeBragga and Spitler, known as DeBragga, New York's Butcher, is one of the country's top meat purveyors — just ask the chefs de cuisine at Daniel, Le Bernardin and Le Cirque. If you've been to a Michelin-starred New York City restaurant, you've likely tasted one of this butcher's selections.

DeBragga goes to great lengths to source premium meats from farms across the country so that meals become special events. DeBragga's dry-aged beef is its pride and joy. The butcher dry-ages every cut for at least 30 days or much longer, during which the meat loses 10 percent to 15 percent of its moisture as it gains complexity.

But how much of a difference does that month really make? One bite of this rich beef will tell you: This cut is explosively flavorful, melt-in-your-mouth tender, and so rich that it will leave you weak in the knees. Whether served at a nationally acclaimed steakhouse or in your home, you'll luxuriate in this beef.

I love a rich, juicy steak on occasion, and this rib eye more than sates that craving. Whether you're a devout carnivore or an occasional meat eater, this all-American corn-fed steak is bound to send you to beef-filled bliss.

Tasting Note
Dust each side with sea salt and cracked pepper, and then sear the steak to medium-rare on a hot skillet. These thick steaks cook evenly, and it's impossible not to notice their unsurpassed tenderness and full flavor.

These chops pair well with potatoes roasted with olive oil and rosemary, or a sweet-potato mash. For an austere version, serve with a simple green salad. And of course, a simple Bordelaise sauce – especially if you're pouring red – never hurts.

What You Should Know
Service: One rib eye serves one or two.
Perishability: When refrigerated, meat will last up to one week. If it is frozen, use it within three months.

—Katy Andersen

Katy Andersen studied cheese in Italy as a Fulbright Scholar before joining Lot18 as the Gourmet Food Specialist. Katy grew up on an organic farm, surrounded by a garden, an heirloom apple orchard and heritage livestock. While at Princeton University, she founded the Greening Princeton Farmers Market and the Princeton Slow Food chapter. Most recently, Katy was co-president of the Wine & Cuisine Society at the Harvard Business School. She was also a member of the winning finalist team of the Bordeaux blind-tasting competition at Lafite in 2011.