There's nothing quite like a big juicy ribeye cooked to a perfect medium-rare, but when you're at Oak Steakhouse, it's hard to choose between the CAB Prime dry-aged and the CAB Prime wet-aged varieties. Both offer very distinct texture and flavors. So, when you're with a group (or solo if you're hungry and feel like splurging), the only possible solution is to order a dry-aged ribeye with a side of wet-aged ribeye. Beef with a side of beef. Now, that's what we're talking about.