Canadian Rib Steak

Box of approx. 2.4 kg

The "rib steak" is a cut of meat from the beef rib, an area located between the ribs and the back of the animal. This cut is also known by other names such as "ribeye steak" or "entrecôte".

The rib steak is renowned for its intense taste and tenderness. It is prized by many meat lovers for its marbling, which refers to the intramuscular fat that melts during cooking, adding a rich flavor and juicy texture to the meat.

In summary, the rib steak is a tasty and tender piece of beef, appreciated for its intense flavor and marbling. Whether you cook it on the grill, in a pan, or in the oven, the rib steak is a popular choice for meat lovers looking for a flavorful culinary experience.

COOKING (Recommended rare or medium-rare)

The rib steak can be prepared in various ways, whether by grilling, pan-searing, or oven-roasting. Cooking times may vary depending on the thickness of the cut and your preferred level of doneness.

It is common to season the rib steak with salt, pepper, and other spices before cooking to enhance its natural flavors. You can also marinate it to add extra aromas.

Take the pieces of meat out of the refrigerator 30 to 60 minutes before cooking.

Add spices and oil to taste on both sides just before cooking.

Tip:

Suggested cooking times per side based on thickness and level of doneness. If you flip the steaks often, double these times to get the total cooking time as a guide.

Rare

• 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

Medium

• 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-done

• 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