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
