Description
Product description:
A favorite for big steak night dinners, the exquisite. Perfect for sharing, this steak is equally at home on the barbecue as being pan roasted for generous steak dinners, it needs some experiences to cook properly. If you’re new to cooking steak, we recommend you start with a boneless ribeye cut.
ribeye steak consists of a long tender muscle called the longissimus dorsi, which runs from the hip to the shoulder. Since this muscle is less used than others, it’s far more tender. The longissimus dorsi also contains a significant amount of fat, which adds flavor and moisture. As a result, the ribeye & rib steak are commonly referred to as the “beauty steak”, promising a good tenderness and flavor when cooked not more than medium stage.
A ribeye steak – whether bone-in like our Tomahawk Ribeye and Rib steak or boneless like our classic Ribeye – is considered the best Prime cuts of beef because of its high abundance of marbling, Flavor and good tenderness.
One piece of Rib Steak if cut with 2cm usually weights (350-500 Grams) approx.
Help yourself to BaladyFarms Meats favorite Rib Steak steak recipes, located under the cooking tips & Instructions tab.
Note that: The actual exact weight of the order would be after cutting and packing, the total charge may be increased or decreased slightly, so the checkout would be an approximate charge till the exact weight occurred.
Other names:
Ribeye Steak Bone-In, Beef Rib Steak Frenched, Saratoga Steak, Cowboy Steak, Fore Rib of Beef and Côte De Boeuf.
Ingredients:
100% Young local (Balady) breed freely farming without any binding.
Around 60% Grass-fed "Hegazi clover, beet, fennel,.." , 40% Grains "Beans, corn, rice rusk, .." Professionally mixed all together at our farm under our supervision
Minimal travel time to the governmental abattoir
Slaughtered at the governmental abattoir to have the approvals and the required stamps
GMO free
Raised naturally without any hormones
Clean, happy & well looked after animals
Ways of cooking:
Pan-fry, BBQ, Stir Fry, Sous vide way, Skillet to oven (Fast cooking)
Cooking tips & Instructions:
- Pan: Your best bet is to use a heavy bottomed pan. It’s recommended to use a cast iron skillet for this purpose. It evenly distributes the heat to the meat so it cooks evenly.
- Room Temperature: Allow your steak to come to room temperature, let it sit about 20-30 minutes on the counter. The closer it is to your final temperature before cooking results in the steak cooking evenly, as it won’t have any “cold” spots.
- Pat it dry: You want your steak to be dry for the best possible searing. Water will steam your steak, which isn’t ideal.
- Let it Rest: I can’t emphasize this enough. Meat should always be allowed to rest before cutting into it. This allows the juices to be redistributed throughout the meat and the fibers to relax. This will result in your New York Steak being tender and juicy every time. Place your New York Steak on a warm plate and loosely cover with foil for 5 minutes. Don’t cover it tightly as it will make your steak sweat. 5 minutes is all you’ll need; you don’t want it to get cold.
- Make Sure your Pan is Hot: You want to really sear the outside of your steak and create a golden crust. Make sure your pan and oil are hot.
- Use a High Smoke Oil: To produce an ideal crust you’ll want a high smoke oil, such as canola, grape-seed, peanut or avocado oil. This will produce the best flavor and texture. Lower smoke oils can ruin the flavor.
- Use Different Herbs: New York Steak is the darling of steaks; it doesn’t necessarily need a lot of seasoning to taste great. But you can definitely make the steak to your liking using sage, rosemary, thyme, garlic or any grill seasonings and mixes you desire.
Rare: Cool red center, 52° C
Medium Rare: Warm red center, 57° C
Medium: Warm pink center, 63° C
Medium Well: Slightly pink center, 66° C
Well Done: Little or no pink, 71° C