Designed for rib-eye steak lovers, we’ve paired 8 of our 7oz rib-eye steaks, which have been dry aged for a minimum of 6 weeks with two award winning sublime butters, and 6 smash burgers made with the dry aged rib cap, coarse cut.
We recommend basting your steak with one of the sublime butters just prior to resting, or cut some and allow to melt into the steak as it rests.
The smash burgers are made with 100% dry aged rib cap, cut coarsely for the burger connoisseur, and formed into balls. When cooking get your griddle pan red hot, add the burgers and press down with palm of hand. Season with salt and pepper, turning once, then allow to rest (sublime Butter optional).