Treat Dad to a Steak this Father’s Day

This Father’s Day, treat dad to something truly unforgettable at The Ruxton: a masterfully prepared Dry Aged Bone-In Ribeye, a cut of steak that’s as bold and flavorful as it is celebratory. Known in the meat industry as an “export ribeye,” this cut comes from the prized rib section of the steer and is served with the bone still attached. While often used for roasting as a whole “prime rib,” we’ll be slicing these steaks individually to ensure every guest receives a perfectly portioned, seared-to-order masterpiece.

What makes this steak so special isn’t just the cut — it’s the process behind it. At The Ruxton, they take pride in aging their beef in-house. This is done with the dry-aging cabinets that carefully control the environments where large cuts of beef can age over several weeks or months. During this time, moisture gradually evaporates from the meat, concentrating its natural flavors. Simultaneously, enzymes naturally present in the beef begin to break down tough muscle fibers, resulting in a steak that’s incredibly tender, rich, and layered in complexity.

The Father’s Day ribeye will be thick-cut and weigh in at over a pound each, thanks in part to the bone — which not only looks impressive but plays a key role in maintaining juiciness and enhancing flavor during cooking. Each steak is sliced to perfection with a meat bandsaw — a powerful stand-up saw that allows the chefs to slice through large, aged rib sections with precision. This level of control ensures that every steak served is uniform, beautifully marbled, and cut to showcase the best characteristics of the dry-aging process.

Whether dad is a lifelong steak aficionado or simply loves a hearty, flavorful meal, this one-of-a-kind special is sure to impress. This cut is bold, buttery, and aged to perfection. This special is more than a meal; it’s an experience. Join us this Father’s Day and raise a glass (and a steak knife) to Dad with a dish as legendary as he is.