Top Dry-aged Ribeye dishes in New York

In-house dry-aged USDA Prime ribeye, the showpiece cut

House dry-aged bone-in ribeye, premium cut

Deeply flavored, expertly aged steak — the centerpiece entree for carnivores

The centerpiece of the menu — deeply marbled, dry-aged in-house for intense beefy flavor with a properly seared crust and juicy interior

House specialty dry-aged ribeye with bold beefy flavor and savory crust

Hardwood-grilled prime ribeye with a deeply mineral, dry-aged funk and a charred crust

A substantial, dry-aged USDA Prime cut with deep, concentrated beef flavor and a tender texture.

The flagship cut — deep beefy funk from the aging process, with a well-developed crust and a juicy, marbled interior that holds up through the last bite

Bone-in dry-aged ribeye with a deep crust and funky-aged backbone, finished simply

Dry-aged ribeye finished with butter, served with classic steakhouse accompaniments

Heavily marbled and assertively flavored, the ribeye gets the most out of Gallagher's aging process with a richness that borders on funky in the best sense