Description
Excellent South American ribeye is a very nice piece of beef, cut from the rib of beef. It has a clear fat structure, which ensures that the meat remains tender and juicy. Also suitable for BBQ and grill.
* South American beef, aged for at least 28 days
* Preparation: frying pan, 4 to 8 minutes, depending on the desired doneness.
* Vacuum packed to optimally preserve tenderness, meat flavors and juices
* Tip: do not pierce the ribeye with a fork, so it remains tender and juicy
Extra information
Beef ribeye
The cattle for AH Excellent South American beef are outdoors almost all year round due to the stable climate. On average, each cattle has 'two football fields' of grass available. The cattle graze their own menu, so additional feeding is not necessary. These conditions absolutely benefit the taste and tenderness of the meat. The meat matures for at least 28 days and is packed in a special vacuum packaging. This ultimately produces very tender, top-quality meat with a pure taste.
Usage
Preparation: remove the ribeye from the refrigerator and packaging half an hour before use and let it come to room temperature, covered. Pat the ribeye dry with paper towels. Heat liquid margarine and/or (olive) oil in a heavy-bottomed frying pan and fry the ribeye at a high temperature until brown on both sides. Moderate the temperature and cook until desired result: rare 1-2 minutes per side; medium 2-3 minutes per side; well done 3-4 minutes per side. Keep the ribeye moving over the bottom of the pan while frying and turn the meat regularly. Sprinkle the ribeye with pepper after preparation and let it rest in aluminum foil before serving.
