Aberdeen Angus Bone-in Rib Eye
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Bone in Rib Eye
A bone in rib eye is a specialty cut also know as côte de boeuf. It's the rib eye meat, still on a single rib. The cut is much thicker than a boneless rib eye because it needs to be as wide as the rib itself. That makes it a beautifull roast for a delicous dinner.
This Aberdeen Angus bone in rib eye is tastefull and juicy. All you need to add is a little salt and pepper.
| Provenance | Scotland |
|---|---|
| Ingredients | 100% beef |
| Storage | Frozen ≤ -18ºC |
| Aging | 21 Days Dry Aged |
| Diet | Grass-Fed |
| Sort | Beef |
| SKU | 4828 |
Laat de steak op kamertemperatuur komen. Kruid vervolgens naar eigen smaak. Grill de steak op hoog vuur gedurende 5-8 minuten per kant tot een kerntemperatuur van ongeveer 52-54 graden. Laat vervolgens 10 minuten (afgedekt) rusten tot deze is doorgegaard tot ongeveer 55-57 graden (Medium-Rare) of 57-60 graden (Medium).