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Beef Ribeye (Grain-fed)

The best cut for grilling marble steaks (rib-eye steak). This beef ribeye comes from Uruguay’s cattle farms, where the animals have been fed grain for the last 120 days (compared to 90 days in other farms). The result of this feeding regimen is fat layers and spots between the muscle fibers (called marble). This ensures the meat is softer, juicier, and has a strong beef flavor. These are grain-fed animals, referred to as GRAINFED BEEF in English. The cattle breed is ANGUS.

Origin: Argentina
Pack weight: 1.5–2.0 kg

A soft, marbled cut of beef from the forequarter, perfect for grilling or frying. There are a few essential steps to follow for a flavorful and perfectly cooked steak.

First, it’s important to choose the right meat. Beef can be cooked in three different degrees of doneness: rare, medium, and well-done. The best flavor is achieved when the meat is cooked medium, with an internal temperature of 60 to 65°C. It is recommended to let the meat sit at room temperature for about half an hour before cooking.

Next, prepare the oven. Heat a thick-bottomed pan and add a small amount of oil. Once the pan is hot enough, add the steak and sear it on both sides for about 3 minutes. Season with salt and pepper at the end.

Then, transfer the steak to a preheated 180°C oven and cook it until it reaches the desired internal temperature (about 10 to 15 minutes). To check the meat’s internal temperature, we recommend using a meat thermometer.

Once the steak is done, take it out of the oven and let it rest for 5 to 10 minutes (under foil). This allows the juices to redistribute throughout the meat before slicing. Serve the steak hot after frying.

Finally, it’s recommended to serve the steak with Argentine Chimichurri sauce, which pairs perfectly with any steak.