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Inglise keeles:

Beef Ribeye (Cold)

The best cut for grilled marble steaks (rib-eye steak). This beef ribeye comes from Argentine farms where cattle are fed grain-based feed for the last 120 days (other farms usually feed cattle for 90 days). This feeding regimen results in fat layers and spots between muscle fibers, creating the marble effect. This ensures the meat is tender, juicier, and has a strong, characteristic beef flavor. These animals are grain-fed, referred to as GRAINFED BEEF in English. The breed of the cattle is ANGUS.

Origin: Uruguay

Package: 2.0+ kg

A steak cut from the front quarter of beef with a soft marble structure is one of the best meat dishes you can grill or fry. There are a few important steps for preparing it to ensure a flavorful and perfectly cooked product.

First, it’s essential to choose the right meat. Beef has three levels of doneness: well done, medium, and rare. The best flavor is achieved when the meat is medium, with an internal temperature of 60 to 65 degrees Celsius. Before cooking, it is recommended to bring the meat to room temperature for 30 minutes.

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

Then, place the meat in the oven preheated to 180 degrees Celsius and cook until the desired internal temperature is reached (10 to 15 minutes). We recommend using a meat thermometer to check the internal temperature.

Once the meat is ready, remove it from the oven and let it rest for 5 to 10 minutes (under foil). This allows the meat juices to redistribute before slicing. Serve the steak hot after grilling.

Finally, it’s recommended to serve the steak with Argentine Chimichurri sauce, which pairs well with all types of steaks.

Note: The weight of the product may vary.