Product description:

In our opinion, BaladyFarms Ribeye steak is the best steak in the beef. It is tender and at the same time contains a great amount of fats therefore producing uber-juicy and flavorful results.

To get into butchering technicalities, the Rib Eye muscle is the continuation of the same muscle as the Blade, but it is cut between the 5th and 13th ribs from the rib cage which is a section of the beef that does very little work (hence the tenderness).

The petite rib eyes are also perfect for ketogenic diet consumers who are watching protein intakes more carefully in the keto diet movement of high fat and moderate protein.

Our naturally grown Beef Ribeye Steaks is one of the most popular steaks BaladyFarms sell and it's no wonder, the rich beefy flavor of the meat is incased with moreish fat that crisps and renders in the pan.

One piece of Rib Eye Steak if cut with 2cm usually weights (250-400 Grams) approx.

Help yourself to BaladyFarms Meats favorite Ribeye 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:

Scotch Fillet, Prime Rib Steak, Delmonico, Spencer, beauty steak, Sarket steak, Ribeye Steak Lip On, Rib Steak, Boneless, Ribeye Roll Steak.

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