Box about 3.2 KG (8 units of 3/4'' thick)
Rib steak is a cut of meat from the rib of beef, a part located between the ribs and the back of the animal. This cut is also known by other names such as "ribeye steak" or "entrecôte".
Rib eye steak is renowned for its intense flavour and tenderness. It is appreciated by many meat lovers for its persillade, which is the presence of intramuscular fat marbling that melts during cooking, adding a rich flavour and juicy texture to the meat.
In short, rib steak is a tasty and tender cut of beef, appreciated for its intense flavor and marbling. Whether you cook it on the grill, in a pan or in the oven, rib steak is a popular choice for meat lovers looking for a tasty culinary experience.
COOKING (Recommended rare or medium rare)
Rib steak can be prepared in a variety of ways, including grilling, pan-searing, and baking. Cooking times may vary depending on the thickness of the cut and your cooking preferences.
It is common to season rib steak with salt, pepper, and other spices before cooking to enhance its natural flavors. You can also marinate it to add additional flavors.
Remove pieces of meat from the refrigerator 30 to 60 minutes before cooking.
Add spices and oil to taste on both sides just before cooking.
Trick :
Suggested cooking times per side based on thickness and doneness. If you turn steaks often, multiply by two to get the total time as a guide.
Bleeding
- Temperature: 125-130°F / 52-55°C
- Thickness: 0.5 in (1.25 cm) = 1 to 2 minutes
- Thickness: 1 in (2.5 cm) = 3 to 4 minutes
- Thickness: 1.5 in (3.75 cm) = 4 to 5 minutes
Medium rare
- Temperature: 130-140°F / 55-60°C
- Thickness: 0.5 in (1.25 cm) = 2 to 3 minutes
- Thickness: 1 in (2.5 cm) = 4 to 5 minutes
- Thickness: 1.5 in (3.75 cm) = 5 to 6 minutes
On point
- Temperature: 150-160°F / 65-70°C
- Thickness: 0.5 in (1.25 cm) = 2 to 3 minutes
- Thickness: 1 in (2.5 cm) = 5 to 6 minutes
- Thickness: 1.5 in (3.75 cm) = 6 to 7 minutes
Well cooked
- Temperature: 170°F / 77°C
- Thickness: 0.5 in (1.25 cm) = 3 to 4 minutes
- Thickness: 1 in (2.5 cm) = 6 to 7 minutes
- Thickness: 1.5 in (3.75 cm) = 8 to 9 minutes