Himalayan salt dry-aged ribeye at David Burke's Primehouse
David Burke's Primehouse
$$$$
Steakhouse, Modern, American
Near North Side
Mon 7:00 am - 10:00 pm
Tue 7:00 am - 10:00 pm
Wed 7:00 am - 10:00 pm
Thu 7:00 am - 10:00 pm
Fri 7:00 am - 10:30 pm
Sat 7:00 am - 10:30 pm
Sun 7:00 am - 10:00 pm
616 N Rush St
Chicago, IL60611
Call: 312.660.6000
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Reviews & Posts

Chef Kyle Itani reviews Himalayan salt dry-aged ribeye at
"40 day dry aged, seared hard, perfect temp ... All to be expected. Standout for me was the trimming of the dry aged rack. Picking up the bone and gnawing on aged, slightly funky meat is one of the true pleasures in life."
Chef Guy Meikle reviews Himalayan salt dry-aged ribeye at
"Oysters, table-side Caesar, and the Himalayan salt ribeye—40-day dry-aged, bone-in. This is where my wife and I go every holiday that we have off together. Classic, simple, and always extremely well-executed!"
Chef Sarah Grueneberg reviews Himalayan salt dry-aged ribeye at
"The steaks at Primehouse are aged longer than most. The 55-day dry-aged prime ribeye is where it's at! It has great marbling and such a concentrated beef flavor and funkiness that comes from aging it for such a long time in their Himalayan salt room. The aging process gives the meat a great crust when it's seared and also makes it incredibly tender. In a city filled with steakhouses, this is simply the best steak in Chicago!"

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