RiBEYE STEAK 10OZ x2 This Vintage Reserve Dry Aged Boneless Rib Eye is perfect for a BBQ or a dinner party. The dry aged process intensifies the flavour and tenderness to give you the perfect steak every time. Best served medium for maximum flavour. Read more about our Vintage Reserve Dry Aged Beef range here. READ MORE SERVES Serves 2, each Ribeye steak is carefully hand cut into a perfect portion for one. STORAGE Supplied chilled and vacuum packed. Store at < 5°C. See label on pack for shelf life. We do not recommend Dry Aged for freezing. CHEFS TIPS Fry / Griddle / BBQ Core Temperatures – Out of Oven (After Resting) Rare – 48-50oC (52-54oC) Medium-Rare – 52-54oC (56-58oC) Medium – 58-60oC (60-62oC) Take core temperature with a thermometer from the very centre of the meat. 1. Bring the meat to room temperature Remove your Ribeye steak from packaging and pat dry with kitchen paper. Allow to come to room temperature for 30 minutes before cooking. 2. Preheat your pan and season Preheat griddle or heavy based frying pan until almost smoking, when you add a drop of oil it should sizzle. Season the meat liberally just before cooking. Brush steak with oil and place the Ribeye steak into the pan searing on all sides until a dark crust has formed. 3. Cook to your liking Once seared, reduce the heat to medium, cook to your liking following the recommended core temperatures by checking with a meat thermometer. For medium-rare cook 3-4 minutes each side, until a core temperature of 52oC is reached before resting. Finish by adding a knob of butter to the pan and basting over the Ribeye steak for the final couple of minutes. 4. Rest, Rest, Rest Remove the Ribeye steak from the griddle, cover with foil and leave to rest in a warm place for 10 minutes. 5. Serve & Enjoy!
