🎉 Black Friday Week is here! 🎁. Enjoy 25% discount on all 5-packs! This offer is valid until November 21st, so act fast! 🕒

Professional butcher beef ribeye grain fed

approx. 500 g

    Extra information

    Beef ribeye

    Usage

    Preparation: Preparation: remove the ribeye from the freezer 24 hours before preparation and place it in the refrigerator to thaw. Remove the ribeye steak from the refrigerator and packaging 1 hour before use and let it come to room temperature, covered. Pat the ribeye dry with kitchen paper and sprinkle lightly with pepper just before preparation. Frying pan: fry the ribeye steak without butter or oil for 2-3 minutes on both sides until brown. Then prepare the ribeye in the oven. Oven (150ᴼC): Place the seared ribeye steak on a rack in the center of a preheated oven and bake for 15 minutes. Let the ribeye rest for 10 minutes on a lukewarm plate under a tea towel before cutting. Tip: do not pierce the meat with a fork. Pay attention to heating through and through.

    Ingredients

    Ingredients: beef.
    Of which added sugars 0.00g per 100 grams and of which added salt 0.00g per 100 grams

    Professional butcher beef ribeye grain fed

    approx. 500 g

      Product form

      South American quality meat * Slow or fast you decide * Vacuum packed to optimally preserve tenderness, meat flavors and juices * Quality meat from the professional butcher

      €35 , 15

      €38,30 (incl. btw)

        Characteristics

        Paper and/or wood of certified origin, Gluten-free, Lactose-free

        Save

        Freezer -12°C** 1 month after purchase. Freezer -18°C*** see expiry date.

        Description

        South American quality meat


        * Slow or fast you decide
        * Vacuum packed to optimally preserve tenderness, meat flavors and juices
        * Quality meat from the professional butcher

        Extra information

        Beef ribeye

        Usage

        Preparation: Preparation: remove the ribeye from the freezer 24 hours before preparation and place it in the refrigerator to thaw. Remove the ribeye steak from the refrigerator and packaging 1 hour before use and let it come to room temperature, covered. Pat the ribeye dry with kitchen paper and sprinkle lightly with pepper just before preparation. Frying pan: fry the ribeye steak without butter or oil for 2-3 minutes on both sides until brown. Then prepare the ribeye in the oven. Oven (150ᴼC): Place the seared ribeye steak on a rack in the center of a preheated oven and bake for 15 minutes. Let the ribeye rest for 10 minutes on a lukewarm plate under a tea towel before cutting. Tip: do not pierce the meat with a fork. Pay attention to heating through and through.

        Ingredients: beef.
        Of which added sugars 0.00g per 100 grams and of which added salt 0.00g per 100 grams

        Dit heb je eerder bekeken

        Login

        Forgot your password?

        Don't have an account yet?
        Create account