Dry Aged Bone-in Rib Eye
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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.
More Information
| Provenance | Belgium |
|---|---|
| Ingredients | 100% beef |
| Storage | Frozen ≤ -18ºC |
| Aging | 21 Days Dry Aged |
| Diet | Grass-Fed |
| Sort | Beef |
| SKU | 2302 |
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).
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