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Angus Ribeye Steak (Lihaveise antrekot, Ribeye)

The best cut for grilled marbled steaks (rib-eye steak). This premium marbled ribeye comes from Uruguayan beef farms where cattle have been grain-fed for the last 120 days (compared to the usual 90 days in other farms). This feeding regimen creates fat layers and marbling within the muscle fibers, ensuring a tender, juicy, and intensely beefy flavor. These cattle are known as GRAINFED BEEF.

Country of origin: Uruguay
Pack size: 2.0+ kg
Chilled

A tender, marbled steak cut from the front part of the beef is one of the best meat dishes to grill or pan-fry. Proper preparation is key to achieving a delicious and perfectly cooked steak.

Cooking instructions:

1. Choose the right doneness: Beef has three main doneness levels – well-done, medium, and rare. The best taste is achieved when cooked medium, with an internal temperature of 60-65°C. Let the meat rest at room temperature for 30 minutes before cooking.
2. Prepare the pan: Heat a small amount of oil in a thick-bottomed pan. Once hot, sear the meat on both sides for about 3 minutes. Season with salt and pepper.
3. Finish in the oven: Preheat the oven to 180°C and cook the steak until the desired internal temperature is reached (about 10-15 minutes). Use a meat thermometer to check.
4. Rest before serving: Once done, remove the steak from the oven and let it rest under foil for 5-10 minutes. This allows the juices to redistribute throughout the meat. Serve hot.

Note: The product weight may vary.