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Full Rib-Eye 2-2.5kg
€50.00 €40.00
In stock
Full Rib-Eye 2-2.5kg
This boneless Full Rib Eye is perfect for cutting into steaks or as a fabulous centre-piece for any dinner party.
Approx: 12 x 8oz Ribeye Steaks
SERVES
Serves Approx:
– 8 x 10oz steaks
– 10 x 8oz steaks
– 11 x 7oz steaks
– 13 x 6oz steaks on average.
STORAGE
Supplied chilled and vacuum packed. Store at < 5°C. See label on pack for shelf life. Suitable for freezing. Freeze on day of purchase.
CHEFS TIPS
Fry / Griddle / BBQ
Core Temperatures – Out of Oven (After Resting)
- Rare – 48-50oC (52-54oC)
- Medium-Rare – 52-54oC (56-58oC)
- Medium – 58-60oC (60-62oC)
Take core temperature with a thermometer from the very centre of the meat.
1. Bring the meat to room temperature
Remove your Full Ribeye from packaging and pat dry with kitchen paper. Allow to come to room temperature for 30 minutes before cooking.
2. Preheat your pan and season
Preheat griddle or heavy based frying pan until almost smoking, when you add a drop of oil it should sizzle. Season the meat liberally just before cooking. Brush steak with oil and place the Ribeye steak into the pan searing on all sides until a dark crust has formed.
3. Cook to your liking
Once seared, reduce the heat to medium, cook to your liking following the recommended core temperatures by checking with a meat thermometer. For medium-rare cook 3-4 minutes each side, until a core temperature of 52oC is reached before resting.
Finish by adding a knob of butter to the pan and basting over the Ribeye steak for the final couple of minutes.
4. Rest, Rest, Rest
Remove the Ribeye steak from the griddle, cover with foil and leave to rest in a warm place for 10 minutes.
5. Serve & Enjoy!
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