On the 19 Menu

Dry Aged Ribeye (gf)

Dry Aged Rib Eye Alberta AAA+ beef, aged 35 days, 10 ounce cut


  • Alberta AAA+, ten ounce cut, seasoned with steak spice, finished with tallow butter
  • Choice of sauce: Lobster tarragon dill cream, wild mushroom sauté with demi pan jus or, prawn and sundried tomato cream
  • Red jacket mashed, locally sourced vegetables, thyme butter finish
  • Large square plate

Method of Preparation:

Step 1: Season steak on grill with salt and pepper

Step 2: Cook to desired doneness, brush with tallow butter, season with steak spice, allow to rest

Step 3: Plate mashed in center, vegetables to one side, steak hinged on other side of mashed, sauce napped on leading edge, finish with a slice of kobe-shi