Steaks come packed with bone marrow/Wagyu finishing butter, chimichurri and cognac peppercorn sauces. Omaha Steaks Steakhouse Chicken Package. This impressive, large, 36 oz. 2 (30oz) USDA Prime - Dry Aged Tomahawk Ribeye Steak. Place the container in your refrigerator for 14 to 21 days, depending on how much flavor you want to develop. Add 4 tablespoons (59 ml) of butter, 3 sprigs of thyme, 3 diced cloves of garlic, and 1 diced shallot to the pan. Omaha Steaks T-Bones will eclipse your plate, overwhelm your senses, and leave you totally satisfied with bold flavorful strip and super-tender filet mignon. All content on this site is available, via phone, twenty-four hours a day, seven days a week, by calling 1-800-960-8400. It's difficult and time consuming. Try the incredible flavor of our all-new Bison in the boldest way you can - a Bison Ribeye steak. Aged at least 28 days to maximize tenderness, and with the bone-in to enhance flavor and juiciness - this is a steakhouse-worthy cut that's guaranteed to wow everyone around the table!A filet mignon unlike any other - and it's only available from America's Original Butcher. Dry Rub. Our very best beef, pork, lamb, and veal have been hand-selected for quality, color, and marbling, extra-aged for maximum tenderness, trimmed to our closest specifications by only our most experienced butchers, and continually. Season liberally with coarse salt and pepper. 50 Earn 51 points. Get it Apr 12 - 14. Dry-aging beef is an old-world butcher's art. EN. Pat completely dry, wrap with 3 layers of cheesecloth. This impressive, large, 36 oz. Pat steaks dry on both sides and season with 1 to 1 ½ Tbsp. $180. This impressive, large, 36 oz. Daisy Sour Cream, 24 oz. Omaha Steaks Private Reserve® is more than a label - it's a guarantee that you're about to enjoy an exceptional eating experience. Omaha Steaks 4 (8 oz. Let sear for about 2-4 minutes until a golden-brown crust begins to form. A juicy Strip Sirloin on one side and a tender Filet on the other, you're getting two great steaks in one! Filled with abundant marbling and perfectly aged for taste and tenderness, the Private. ) Private Reserve Dry-Aged Bone-In Ribeyes. Add the wine to the pan drippings and cook over high heat until reduced by half, releasing drippings on bottom of pan with a wooden spoon or a whisk. Omaha Steaks Private Reserve® is more than a label - it's a guarantee that you're about to enjoy an exceptional eating experience. 99. What makes the Omaha Steaks ribeye truly special is what makes Our Beef Better - careful selection, precise aging, hand trimming, and flash freezing. Private Reserve®. Buy richly marbled rib eye steak with a full-bodied flavor and a buttery tenderness to match. Once your pan is hot, add the steak, and sear just one side of your steak for 2-3 minutes or until a nice crust forms. 2X Steaklover Rewards Points on Each Purchase. Add salt and pepper to both sides of the ribeye. It's a natural way to uniquely craft tender and deeply flavorful steaks that's. Add room temperature butter to bacon fat mixture. Delivered To You - Hand-packed with dry ice - your delivery will stay frozen and food safety is assured. PACK. No Minimum Purchase. Pre-heat oven to 250°F. $134. 99) per year and you'll never pay for shipping again!*. Details. Related products FEATURED PRODUCTS USDA Prime Dry-Aged Boneless Ribeye USDA Prime Dry-Aged Bone-In Ribeye Roast USDA Prime Dry-Aged Tomahawk Steak Dry-aging beef is an old-world butcher's art. Love these 10 oz. Omaha Steaks Private Reserve® is more than a label - it's a guarantee that you're about to enjoy an exceptional eating experience. 00% OFF. It's a natural way to uniquely craft tender and deeply flavorful steaks that's rarely done today, but now you can get a taste from America's Original Butcher, Omaha Steaks. Ground Beef. Dry-aged steaks are uncommon today. 99 (normally $39. Omaha Steaks King Cut Steaks. If time allows, we recommend an overnight dry brine. . Omaha Steaks King Cut Steaks Review. Preheat a grill, grill pan, or. 95. So, order and have the best T-bone and porterhouse delivered straight to your doorstep. Try boneless filets and bone-in American Wagyu ribeye steaks, including our incredibly impressive American Wagyu tomahawk steak. And of course, the bone-in approach adds another layer of exquisite flavor that can be summed up in just two simple words: Omaha Steaks. It's difficult and time consuming. The coveted cap steak is carved from the most prized part of the Ribeye and is known for exceptional marbling, flavor and tenderness. Ribeye's!! Nicely trimmed, packaged, and excellent flavor. Lightly spray basket with nonstick cooking spray. 5/26/13 B1G1 Light & Fit Greek Yogurt, exp. How to broil a steak 1. Instructions for using it come with the bags. While the eye is relatively lean, the meat surrounding the bone is fatty and succulent. Aged at least 28 days to maximize tenderness, and with the bone-in to enhance flavor and juiciness - this is a steakhouse-worthy cut that's guaranteed to wow everyone around the table! These giant Omaha Steaks Private Reserve bone-in dry-aged ribeyes have been carefully aged a full SIXTY days in carefully controlled conditions. Place pan in oven at 300 degrees until steak is done. These giant Private Reserve bone-in dry-aged ribeyes have been carefully aged a full SIXTY. Season. 95. The iconic T-bone includes a pork tenderloin and a loin chop. Omaha, NE; 14 friends 50 reviews 74 photos Elite ’22; Share review. 24 oz Dry Aged Bone-In Ribeye. Master butchers cut slices from the center of the ham for a juicy, sweet, and smoky bone-in ham steak. you've never tasted. We're glad we decided to give this place a. You’ll notice a difference in the flavor after about 36 hours but give it 3 days for the best results. For example, DelMonico Restaurant in New Jersey has a 16- or 22-ounce Delmonico ribeye, and the chain restaurant Delmonico's Italian Steakhouse features a 24-ounce center-cut Delmonico. Y. The dry aging process gives the meat a more intense flavor. We dry age our meats for up to six weeks to achieve the epitome of tenderness and juiciness. Our master butchers choose only the best beef ribs to craft our steaks, then age them at least 28 days to maximize tenderness and the flavor of that beautiful marbling. 99save 20%. And because we age our Strip Loins at least 28 days for even more flavor and tenderness, this is a steak lover's dream! For a true Strip Loin taste. 36 reviews 24 photos. Trim off any excess fat and place it in an airtight container or vacuum sealed bag. Walked in on the dinner rush without reservations but by the time we finished our first cocktail we had been seated . Made Without Gluten, Ketogenic Diet, Low Sodium, Paleo Diet. aged, bone-in, center-cut rib eye best served. As FIFTH generation family owners, we promise every ounce of Omaha Steaks you serve your family is of the best. 44mg per serving. These giant Private Reserve bone-in dry-aged ribeyes have been carefully aged a full SIXTY. 24 Ounce (Pack of 6) Dry-aging beef is an old-world butcher's art. ) Private Reserve Dry-Aged Bone-In Ribeyes. Our butchers start with thicker-than-average Butcher's Cut Ribeye Filets. Carved from the center of our premium Prime Rib Roast, each Ribeye has just the right amount of marbling to give you a juicy, flavorful steak that is second to none. Dry aged a full 60 days for tenderness and flavor. Top the bone-in ribeyes with homemade compound butter and tent them with foil to rest for 7 to 10 minutes. The Ribeye is distinguished by its rich marbling and natural flavor kernel that runs through each steak. Omaha, NE; 14 friends 51 reviews 77 photos Elite ’22; Share review. Ingredients: 2 ribeye steaks; Salt and pepper; 2 sprigs of fresh thyme; 1 tbsp olive oil; Instructions: Preheat the precision cooker using the temperature chart above for your level of doneness. Get dry-aged beef (unless you don't enjoy the extra tenderness or slightly funky flavor of dry-aged meat). If you experience any accessibility issues please contact us at 1-800-960-8400. This impressive, large, 36 oz. Our very best beef, pork, lamb, and veal have been hand-selected for quality, color, and marbling, extra-aged for maximum tenderness, trimmed to our closest specifications by only our most experienced butchers, and continually. Description. He got a side of the Fleming's. It has fantastic marbling and a tender texture and is gaining popularity among steak enthusiasts. ) steaks. USDA Prime - Wet Aged Bone-In Ribeye. 99. Omaha Steaks Private Reserve® is more than a label - it's a guarantee that you're about to enjoy an exceptional eating experience. dry chimichurri rub Choice Cowboy Cut Ribeye (24 oz) aged, bone-in, center-cut rib eye best served medium rare to medium USDA Prime Smoked Ribeye (16 oz) ancho chile-rubbed, hickory smoked. Using paper towels, pat both sides of the steak dry; season generously with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Shop Amazon for 2 (24 oz. #2823MEY. Preheat grill to 225 degrees on indirect heat with hickory wood. 99EXCLUSIVE to Omaha Steaks - and a true culinary achievement. Thaw steak in refrigerator overnight or, for quicker thawing, keep steaks in packaging or place in a sealable bag and immerse in cold water for at least 30 minutes or until steaks are thawed. Search Amazon. The coveted cap steak is carved from the most prized part of the ribeye and is known for exceptional marbling, flavor, and tenderness. Love these 10 oz. Make sure to season the top, bottom, and. EXCLUSIVE to Omaha Steaks - and a true culinary achievement. 74 . Omaha Steaks Private Reserve® is more than a label - it's a guarantee that you're about to enjoy an exceptional eating experience. 95. I had the bone in ribeye and he had the dry aged ribeye. All content on this site is available, via phone, twenty-four hours a day, seven days a week, by calling 1-800-960-8400. It is perfectly trimmed with generous interior marbling for that signature juiciness. 99. | 4 EACH | 4 lbs : Everything Else. Thaw and pat dry steaks. The temperature needs to stay between 36 F and freezing. 99 (normally $39. For a flavor. Business Gifts. Naturally lean and high in protein and nutrients, each Ribeye is aged to perfection and hand-cut by our master butchers. What Makes Omaha Steaks Better Than Other Steaks? All Omaha Steaks are naturally aged for at least 28 days to maximize tenderness. Prep Steaks. Add the garlic and onion and sauté for 5 minutes over medium-high heat until the soft and translucent. This premium, guaranteed-delicious pork chop will certainly steal the show, whether you grill it, bake it, or cook it in your favorite skillet. 2 (30oz) USDA Prime - Dry Aged Tomahawk Ribeye Steak. ) steaks Shop. Ribeye steak is an excellent source of zinc, selenium, niacin, vitamin B6, and vitamin B12. m. Add to cart. Prime Dry Aged Ribeye. Go for the Gold! Join Steaklover Rewards Gold Today! Become a Steaklover Rewards Gold Member today for just $19. ) Private Reserve Dry-Aged Bone-In Ribeyes. Go sell your plasma if you have to. Prices from: $299. Many restaurants carry at least some part of the Delmonico name, and you can be confident that this steak will be highlighted on these menus. Ribeye on the Bone + Seasoning. 95 . The bone-in feature adds delicious complexity and juiciness you won't find at a grocery store. Shop online to have perfectly aged steaks & meat delivered. Prices from: $299. Amazon. 01/05/2023. Our very best beef, pork, lamb, and veal have been hand-selected for quality, color, and marbling, extra-aged for maximum tenderness, trimmed to our closest specifications by only our most experienced butchers, and continually. Rastelli's 6-oz Reserve Center Cut Sirloin Steaks. The bone adds presentation and extra flavor. Try the incredible flavor of our all-new Bison in the boldest way you can - a Bison Ribeye steak. Private Reserve® is delivered in beautiful custom packaging guaranteed to impress. Only America's Original Butcher - with our 100+ years of homegrown know-how - could bring you a steak this good. bone-in ribeye is perfectly trimmed by master butchers for the optimal eating experience. Dry-aging beef is an old-world butcher's art. If time allows, we recommend an overnight dry brine. Reviews on Dry Aged Steak in Washington, DC - RARE Steakhouse and Tavern, The Capital Grille, The Organic Butcher of McLean, Harvey's Market, Bourbon Steak Washington DC, Joe's Seafood, Prime Steak & Stone Crab, St. That's because the meat next to the bone is always the most tender and savory. 100% guaranteed to satisfy. 24 Ounce (Pack of 4) 4 (24 oz. All Omaha Steaks are naturally aged at least 28 days to maximize tenderness and expertly trimmed by hand for an exquisite steakhouse-style experience. com : Rib-Eye Steak, "DRY AGED", Bone-In, USDA, Black Angus, 16 OZ. Take one delicious bite and you'll understand why the Private Reserve Rib. you've never tasted anything like this. Wrap entire exposed bone in foil. 2 bone-in, 2-inch-thick dry-aged ribeye steaks (2 to 3 pounds /900g to 1. 00. $169. 99 | save 50% . Besides all-natural Prime dry-aged bone-in ribeye, these cuts of meat go by several names, including ribeye, Delmonico steaks, rib steaks, Scotch filet, beauty steak, and. A tomahawk steak is a true visual and taste experience – a full 2. Bone-in adds complexity of flavor. 2 ct. Availability: In Stock. Omaha Steaks T-Bones will eclipse your plate, overwhelm your senses, and leave you totally satisfied with bold flavorful strip and super-tender filet mignon. This steak, often called the "Cowboy Steak", will not only delight you and your guests with its flavor and tenderness but is also a work of art. Most steaks are wet-aged and though some may prefer more funk, the cuts are expertly broiled. Snake River Farms takes it a step further with our premium American Wagyu. 99/Count). ) USDA Prime Dry-Aged Cowboy Steak. This item: 2 (24 oz. Omaha Steaks Comfort Food Favorites (Fully Cooked Pot Roast, Homestyle Meatloaf, 4x Chicken Fried Steaks, Meat Lover's Lasagna, 8x Stuffed Baked Potatoes, 4x Potatoes au Gratin) $12999 ($32. bone-in ribeye is perfectly trimmed by master butchers for the optimal eating experience. The Butcher’s Cut Ribeye is formidably thick and cut extra tall. Each steak is hand-selected and hand carved to ensure you get the best cut possible, and then dry- or wet-aged to intensify its naturally delicious flavor. 50 Earn 51 points. Similar to the traditional bone-in ribeye, cooking steak with the bone. Grill 3-4 minutes per side or until pork steaks. Our very best beef, pork, lamb, and veal have been hand-selected for quality, color, and marbling, extra-aged for maximum tenderness, trimmed to our closest specifications by only our most experienced butchers, and continually inspected for perfection. Gifts. The Private Reserve Bone-In Ribeyes from America's Original Butcher reach glorious heights of juiciness and the primal joy of eating right off the bone. Omaha Steaks T-Bone Steaks 2 Pieces 18 oz Per Piece #1631WCV. 99 | save 50% . 3kg total; see notes) Kosher salt and freshly ground black pepper. 99 | save 50% . Instructions. Place the steak on an elevated rack. 99. Omaha Steaks Private. USDA Prime Family Favorites - Includes 2 USDA Prime Flat. $117 at QVC. This is the real cowboy steak!That's the Private Reserve® Ribeye: fantasy-fulfilling buttery, rich, grain-fed prime rib flavor in every juicy bite. 37 reviews 20 photos. The average weight of a ribeye cut varies depending on whether or not it includes the bone. ) Ribeyes + Seasoning (Ribeyes and Omaha Steaks Seasoning). 2. Ribeye's!! Nicely trimmed, packaged, and excellent flavor. These giant Omaha Steaks Private Reserve bone-in dry-aged ribeyes have been carefully aged a full SIXTY days in carefully controlled conditions. Thus the larger the piece of meat you start with (and the lower the surface. Our very best beef, pork, lamb, and veal have been hand-selected for quality, color, and marbling, extra-aged for maximum tenderness, trimmed to our closest specifications by only our most experienced butchers, and continually. with lemon and sautéed mushrooms. Add chives, vinegar and reserved bacon. Dinner also includes a salad and breadsticks. Our steaks came 2 20oz dry aged bone in ribeyes, I added foie, she added oscar. 2. Dry-aging a ribeye at home is relatively simple. Delivered To You - Hand-packed with dry ice - your delivery will stay frozen and food safety is assured. ) Ribeyes + Seasoning (Ribeyes and Omaha Steaks Seasoning). Pat dry with paper towels and season as desired. 9. The strip aids in the vacuum sealing process. bone-in cowboy cut rib eye – $45 ($2. All content on this site is available, via phone, twenty-four hours a day, seven days a week, by calling 1-800-960-8400. Minimum Purchase may apply. An incredible twist on a steakhouse favorite at home! The Butcher's Cut Ribeye Filets are thick, tall, and tender like a filet mignon, with all the rich, buttery ribeye flavor you love and wrapped in smoky, sugar-cured bacon strips. If you experience any accessibility issues please contact us at 1-800-960-8400. Omaha, NE; 14 friends 51 reviews 77 photos Elite ’22; Share review. Enhance the flavor of your steak with a simple dry brine or rub 12 to 24 hours in advance of your smoking session. 7) LET YOUR STEAKS REST. Flash frozen after carving for perfect delivery. Aged at least 30 days for maximum tenderness. . Grill the tomahawk. Pat dry and generously season all sides of pork. The elegant marbling of the Akaushi blended with the bold beefy flavor of the Black Angus result in some of the best steaks in the world, a genuine. You also need a humidity of about 85 percent to reduce water loss. Minimum Purchase may apply. Preheat a large skillet. Simply rub the salt and seasonings on the steak and let the meat rest on a raised baking rack or. 58 . The Rib Crown Steak is bursting with juicy, rich flavor. Wrap entire exposed bone in foil. Serve this juicy ribeye with your favorite sides like mashed potatoes, creamed spinach and a wedge salad. All content on this site is available, via phone, twenty-four hours a day, seven days a week, by calling 1-800-960-8400. 1/2 Lb. Delivered To You - Hand-packed with dry ice - your delivery will stay frozen and food safety is assured. Add wine to pan and cook until reduced two-thirds by volume; about 3 to 5 minutes. ) Private Reserve Dry-Aged Bone-In Ribeyes and find millions of. The coveted cap steak is carved from the most prized part of the Ribeye and is known for exceptional marbling, flavor and tenderness. Move the skillet back to the stovetop to make your sauce. 2 tablespoons canola oil. This impressive, large, 36 oz. The Grass-fed Ribeye Crown Steak is bursting with juicy, rich flavor. One bone-in steak, thick-cut and frenched. . Well-marbled Duroc pork rib racks are dry-aged for 21 days for exceptional tenderness and flavor. Omaha Steaks 4) Omaha Steaks Grilling Extravaganza. Seafood. Add to cart. Place tomahawk ribeye steak on grill for 90 minutes or until internal temp reaches 125-130 degrees. If you are cooking two small steaks one. Each steak is expertly cut and perfectly aged to maximize flavor and tenderness. Our butchers start with thicker-than-average Butcher's Cut Ribeye Filets. Dry aging is done by hanging meat in a controlled, closely watched, refrigerated environment. The ribeye is one of the best cuts of steak, beloved for its beautifully marbled fat, flavor and juiciness. Private Reserve® is delivered in beautiful custom packaging guaranteed to impress. 24 Ounce (Pack of 2) $199. Starting at $269. $22. The Frenched style will provide you with the most elegant presentation. This impressive, large, 36 oz. I had the bone in ribeye and he had the dry aged ribeye. Sprinkle black pepper or your other favorite seasonings on both sides of the steak. Description. ) LoDo The Capital Grille: 22 oz. SERVING TIP:Our Private Reserve T-Bones are one of our most talked about steaks. Private Reserve®. 2X Steaklover Rewards Points on Each Purchase. It's a natural way to uniquely craft tender and deeply flavorful steaks that's rarely done today, but now you can get a taste from America's Original Butcher, Omaha Steaks. Private Reserve® is delivered in beautiful custom packaging guaranteed to impress. Preheat the grill to 450-500 degrees. | 4 EACH | 4 lbs : Everything Else. Remove the steak to a plate and let it rest for 5 minutes. Dry-Aged Long-Bone Ribeye* 28 oz, 35-Day Dry-Aged. *prime split-bone ribeye. What makes the Omaha Steaks ribeye truly special is what makes Our Beef Better - careful selection, precise aging, hand trimming, and flash freezing. Imagine the most beautifully marbled rib eye you've ever experienced. 5 stars. Verify using kitchen thermometer. Season liberally with coarse salt and pepper. They carefully trim each one, leaving only the meaty. Turn grill. Both can be boneless or bone-in. Pre-Seasoned Traditional Rub Prime Rib Roast, 1 count, 5. 99) per year and you'll never pay for shipping again!*. Dry aging is done by hanging meat in a controlled, closely watched, refrigerated environment. Love them!! Gary B. Once the steak is thawed pat dry with paper towel. greater omaha / lemon chive butter / scallions / brandy mustard – 19 oz. Love them!! Gary B. $89. Steaks: * Dry-aged bone-in rib eye (20 oz, $68) * Dry-aged porterhouse (28 oz, $110) Steak add-on: * Foie gras on brioche with brie and strawberry balsamic jam ($18) Sharable sides (large size, $11 each): * Corn pudding * Sauteed broccoli and garlic * Grit fritters * Hash browns * Mac and cheese with bacon Desserts:Buy today and have the best New York Strip Steaks delivered in time for your next steak dinner. Porterhouse (24 oz) Dry Aged. Thick and generously cut, these exquisite filet mignons are hand-carved with the bone left in for a completely unique experience. Begin by patting 32 ounces of ribeye dry and seasoning them generously with 1 tablespoon of steak seasoning on all sides. m. “I prefer to use canola or grapeseed oil to get a nice sear,” he said. bone-in ribeye is perfectly trimmed by master butchers for the optimal eating experience. These giant Omaha Steaks Private Reserve bone-in dry-aged ribeyes have been carefully aged a full SIXTY days in carefully controlled conditions. Next delivery date: Tuesday, November 21st. Baste the steak with the melted butter for 2 minutes. To promote drying of the surface and even aging, you want to stick a fan inside your fridge to keep air circulating. 12 oz prime dry-aged new york / lobster tail / nori beurre blanc / yuzu. To promote drying of the surface and even aging, you want to stick a fan inside your fridge to keep air circulating. 2. mushroom bordelaise / caramelized onion jam / thyme – 28 oz. Sprinkle each side of the steak with a. Aged at least 28 days to maximize tenderness;. . Allen Brothers Dry-Aged USDA Prime Bone-In Ribeye Steaks. Buy it with. 2X Steaklover Rewards Points on Each Purchase. Cut from the "eye" of our Prime Rib Roast, our Ribeyes are incredibly tender and juicy with the. This works in much the same way as a convection oven, promoting more even cooling and humidity all around. Minimum Purchase may apply. Pat dry and generously season both sides of steak. Customers who viewed this item also viewed. Better with Age . This steak, often called the "Cowboy Steak", will not only delight you and your guests with its flavor and. It offers great dry-aged steak as well, including grass-fed top sirloin, a big cowboy ribeye, and Upper Prime bone-in N. 4 thyme sprigs. Dry aged Tomahawk steaks. A fan. Place a drip pan with water under the rack. How to choose the right Private Reserve® Dry-Aged Steak. Shop our dry-aged steaks today and have them delivered to your home! Go for the Gold! Join Steaklover Rewards Gold Today! Become a Steaklover Rewards Gold Member today for just $19. Try the incredible flavor of our all-new Bison in the boldest way you can - a Bison Ribeye steak. Farm. com: 4 (24 oz. 87. 1. Flash frozen and individually sealed for perfection. ) Season the Steaks. Cooking. ) Denver ChopHouse & Brewery: 19 oz. Preheat a grill to medium-high heat. 99. Ships from and sold by Omaha Steaks. Ribeye steak can be a good source of iron, providing 1. Sear steaks over high heat for 2 - 3 minutes until slightly charred. Amazon. What you won’t get is the big pieces of white fat, the parts you don’t want to eat. Kansas, 30 Day, 24 oz *american wagyu cap $105. 95. Place steaks in the iron skillet, flipping steaks halfway through cooking. Medium: 140° - 150°. Omaha Steaks Tomahawk Ribeyes 2 Pieces 36 oz Per Piece. Take one delicious bite and you'll understand why the Private Reserve Rib. Aged at least 28 days to maximize tenderness;. All content on this site is available, via phone, twenty-four hours a day, seven days a week, by calling 1-800-960-8400. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast. Cool 1. Ribeye's!! Nicely trimmed, packaged, and excellent flavor. With a presentation that matches its flavor, these 4 22oz USDA Prime Bone-In Ribeye have a perfect balance of tenderness and mellow flavor that is not to be missed. 99 (normally $39. oil over medium-high heat in a large skillet. Mix kosher salt, black pepper, and garlic powder together then sprinkle evenly on tomahawk ribeye steak.