Dry Aged Bone-in Rib Eye
Item number: 2302Out of stock
€0.00
A Bone-in rib eye is sometimes called Côte de Boeuf. This dry aged roast has a deep distinctive taste.
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About this product
A deep dark red colour is the result of three weeks dry aging. This Blonde 'd Aquitaine beef is excellent in quality and raised in Holland.
Preparation
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).
More Information
| Provenance | Belgium |
|---|---|
| Ingredients | 100% beef |
| Storage | Frozen ≤ -18ºC |
| Aging | 21 Days Dry Aged |
| Diet | Grass-Fed |
| Sort | Beef |
| SKU | 2302 |
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