Ribeye Double Steak (2 x 550g) - Chilled Argentina
Argentine Angus - Grass Fed
Days in fridge
- 1 Kg
de la valley OPINION
De La Valley selected for you one of the best Argentinian’s cuts: the Ribeye (aka Bife de Ancho). Being a true classic for most of meat lovers, this 100% Natural Angus Certified cut is not only a Gaucho’s masterpiece but also one of the favored steaks around Argentina. This Ribeye is characterized by a rich marbling (interspersed fat), which makes it a tender, flavorful and juicy meat. Indeed, fat is where the unique beef flavor comes from, making Ribeye one of the richest, juicy cut available.
Committed to the traceability of our products, De La Valley guaranties that your meat comes directly from the farms gate to your door: chilled and vacuum packed.
Argentine Angus - Grass Fed,Ribeye Double Steak (2 x 550g) - Chilled
Sliced from the Rib Primal, the Ribeye is typically located between 6th and 12th ribs of the beef. It is made of three muscles: the Longissimus Dorsi (the eye of the steak), the Spinal Dorsi (the Ribeye cap), and the Longissimus Costarum (the triangular strip of muscle underneath the Rib Bone).
Located in South America and being one of the world’s largest beef exporters, Argentina is well known for its exceptional beef quality.
Cooking expert tips
First-of-all, regardless of technique being used, pull your Ribeye out of the refrigerator and let it rest for about 20 to 30 minutes before you want to cook it. Just before cooking your steak, lightly coat the meat with olive oil and top with desired seasonings. We do recommend you to stay classy, using sea salt and black pepper.
For cooking a nice rare Ribeye Steak (350g), De La Valley recommend the 4-3-2 cooking method: (make sure your pan is hot enough before laying the steak into it)
- Step 1: Sear the steak for 4 minutes
- Step 2: Flip it and sear the other side for 3 minutes
- Step 3: Turn the heat off and add a touch of butter
- Step 4: Let it rest for 2 minutes
For different cooking (medium or well-done) add time to step 1 and 2.