There are two types of steaks to choose from:
No matter which cut you choose, our dry-aging process intensifies the natural, earthy flavors of the beef and tenderness thanks to aging for 60 days.
Dry-aging allows the meat to breathe, lose water, and get acted upon by microbes besides those of the muscle itself. Most steaks are wet-aged, and dry-aged steak is beefier because there is less water in the muscle, so the flavor becomes more concentrated. All Omaha Steaks dry-aged beef is aged for 60 days to ensure the most flavorful and tender steaks, for an experience only found at Omaha Steaks.
As America's Original Butcher, we know a thing or two about cooking steak. We recommend cooking a Private Reserve® Dry-Aged Steak to medium-rare. See our sear-roast cooking chart for steak doneness temperatures.
When you order dry-aged steaks from Omaha Steaks, you can feel confident that they will be delivered to your home frozen, fresh, and on time. All packages are shipping in dry ice to ensure they arrive PerfectlyCold™. Track your order by logging into your Omaha Steaks account or checkout our Order Status Lookup tool.
These steaks are aged in the open air in a carefully controlled room for precise temperature and humidity. As they age, natural enzymes slowly break down the meat allowing for incredible tenderness and beefy flavor. Once they are aged and cut, we individual vacuum-seal and flash-freeze to preserve them at the peak of perfection until you're ready to prepare them.