Grass-Fed Beef Ribeye Steak
Product Description
One of the tastiest steaks and considered the king of many steakhouses as it has the most rich, bold flavor. Ribeye steaks are cut from the same part used for rib roasts, which makes them an especially delicious roast cut.
Due to the abundant fat marbling, the Ribeye is one of the most tender beef cuts. This is grass-fed, super beefy beef!
All you need is a sprinkle of our steak spice - for the ones who would like it more natural: Our sea salt.
Our recommended selection for people who are looking for grass-fed beef and grass-fed steaks and grass-fed grass. High red meat to fat ratio, less total fat, more heart-healthy omega-3 fatty acids, more antioxidant vitamins, such as vitamin E.
How to eat
Preparation for grilling a delicious steak
1. Take the meat out of the refrigerator and leave it on the counter for 30 minutes to an hour to bring it back to room temperature. This will reduce the temperature difference between the outside and inside of the meat when you cook it, allowing it to be cooked in a short time. Carefully wipe off any moisture that comes out when the meat thaws with kitchen paper.
2. To prevent the meat from shrinking when cooked, use the tip of a knife to cut the tendons of the meat (the area between the lean meat and the fat) in several places.
3. To prevent the meat from becoming tough when cooked, lightly beat it with a meat tenderizer to loosen the fibers. Be careful not to beat it too much, as it will become too thin and lose its bite, and the juices will leak out when cooked.
4. If frying in a frying pan, use a thick one.
How to cook a delicious steak in a frying pan <br>Season with just "steak spice" or salt and pepper. Because it's simple, you can enjoy the flavor and juiciness of the meat itself.
<Ingredients> (1 serving)
Ribeye steak・・・1 piece
Vegetable olive oil of your choice for garnishing... 1-2 tsp
The Meat Guy's Original Steak Spice (1/3 cap per piece of meat) or salt and pepper
How to make it
1. After preparing the beef, rub it with olive oil and steak spices (or salt and pepper) just before grilling.
2. Add olive oil to a frying pan and heat over low to medium heat. Add the beef from step 1 and cook thoroughly on both sides (if the meat is thick, cook all sides). Continue cooking over low heat for 5 to 7 minutes on each side, depending on the thickness of the meat.
3. Cook the accompanying vegetables at the same time.
3. Transfer the meat to a plate, cover with aluminum foil and let rest for 10 to 15 minutes.
4. To finish, cook both sides over high heat for 10 seconds each and it's done!
Product Information
| Product name | Thick-Cut Grass-Fed Beef Rib Eye Steak |
|---|---|
| name | Beef (frozen) |
| Contents | Separately stated on product label |
| country of origin | Australia |
| raw materials | beef |
| expiration date | Separately stated on product label |
| Storage method | Must be frozen below -18℃ |
| Processor | TMG International Co., Ltd. 4-8-1 Tango-dori, Minami-ku, Nagoya TEL: 052-618-3705 |
| Delivery method | Frozen |
*Package and specifications may vary slightly depending on purchasing and inventory status.
*Please note that the content may vary.
Allergens contained in this product (specific ingredients)
none
Product Information(steak spice)
| Product name | The Meat Guy's Original Steak Spice Mix |
|---|---|
| name | Seasoning spices |
| Contents | 70g |
| Origin of raw materials | Italy (salt) |
| Country of Origin | Japan |
| raw materials | Salt, pepper, garlic powder, onion powder, dill seeds, mustard seeds, basil, paprika powder, coriander, cayenne pepper |
| expiration date | Separately stated on product label |
| Storage method | Please close the cap tightly and store away from direct sunlight, high temperatures and humidity. |
| Manufacturer | TMG International Co., Ltd. 4-8-1 Tango-dori, Minami-ku, Nagoya TEL: 052-618-3705 |
| Delivery method | Dry (frozen and refrigerated items can be included) |
*Package and specifications may vary slightly depending on purchasing and inventory status.
*Please note that the content may vary.
Allergens contained in this product (specific ingredients)
none
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THAWING
Thaw frozen products slowly at low temperatures.
If thawing in ice water, the recommended time-length is about 4 hours per kg.
If thawing in the refrigerator, it takes about 24 hours per kg.
You can thaw it while in the package, but the package may open during thawing, causing leakage, so we recommend double-bagging or thawing on a tray or bowl.
For more details, check this page.
"Small ingenuity makes a big difference in taste! How to thaw frozen meat"
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