45+ Day Dry-Aged Ribeyes

• Vacuum-sealed steak ships fresh with ice packs.
• Upon arrival, please refrigerate everything immediately.
• Best enjoyed within –
  • Steaks: 4 days
  • Pickled Vegetables: 1 week
  • Ssamjang: 2 weeks
  • Salt: 1 year. Pairs perfectly with any other homemade dishes.
• Steaks may be frozen immediately upon arrival for up to 14 days.
• Steaks are raw and must be cooked before enjoying
• Dry-aged beef fat is only used for seasoning/greasing the pan/grill
• Pickled vegetables and ssamjang sauce can be enjoyed straight out of the jars.

To Serve

Steak

• Use a 12" pan, preferably cast iron or any other thick base stainless steel pan
• Always temper your meat before cooking by taking your steak out of the refrigerator at least 30 minutes before cooking. This helps you get an even color, a great maillard reaction across the surface of the steak
• Salt and pepper generously on both sides right before cooking. Use the included house blend of salt which included Himalayan pink, British Maldon, and a Korean 1,000-day aged sea salt!
• Heat your pan on high heat. Add about one tablespoon of cooking oil (The chef recommends grapeseed oil). Heat up your pan until just before the smoking point. The oil should appear shimmery on the surface.
• Add your steak to the pan! Sear until just under your desired temperature.
• Next, turn your heat down to medium and add 1 tablespoon of butter (you can also add one clove of garlic and a spring of thyme or rosemary). Baste your steak for 2-3 minutes.
• After basting, rest your steak preferably on a wire rack, if not a plate or cutting board, for 5-10 minutes.
• After resting, you can optionally reheat on a pan and slice.

To Serve

• Enjoy your steak with the included pickled vegetables & ssamjang!