Uruguay Grass- Fed Ribeye (2.5kg)

€31.50 per kg

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Product Description

Uruguay beef has earned a reputation for being some of the world’s best. It’s widely known for being incomparably tender and richly flavoured, even though it’s rarely seasoned with anything but salt.

Note: 2.5kg serves approximately 8 portions.

Additional Information

Weight

2.176 kg, 2.18 kg, 2.286 kg, 2.076 kg, 2.14 kg, 2.188 kg, 2.298 kg, 2.25 kg, 2.266 kg, 2.104 kg, 2.214 kg, 2.366 kg, 2.06 kg, 2.042 kg, 2.324 kg, 2.394 kg, 2.026 kg, 2.358 kg, 2.122 kg, 2.046 kg, 2.036 kg, 2.04 kg, 1.788 kg, 2.19 kg, 1.958 kg, 1.764 kg, 2.31 kg, 2.174 kg, 2.196 kg, 1.974 kg, 2.284 kg, 1.968 kg, 2.96 kg, 2.856 kg, 2.694 kg, 2.88 kg, 2.76 kg, 2.896 kg, 2.342 kg, 2.796 kg, 3.434 kg, 2.552 kg, 3.082 kg, 2.744 kg, 2.562 kg, 2.592 kg, 2.516 kg, 2.844 kg, 2.77 kg, 2.46 kg, 3.21 kg, 3.242 kg, 2.634 kg, 2.932 kg, 2.722 kg, 3.378 kg, 2.936 kg, 2.558 kg, 2.696 kg, 2.718 kg, 2.528 kg, 2.662 kg, 2.56 kg, 2.542 kg, 2.826 kg, 2.636 kg, 2.65 kg, 2.52 kg, 2.615 kg, 2.63 kg, 3.156 kg, 3.024 kg, 3.012 kg, 2.582 kg, 2.858 kg, 3.244 kg, 2.61 kg, 2.872 kg, 2.578 kg, 2.788 kg, 2.86 kg, 3.026 kg, 3.106 kg, 3.64 kg, 3.386 kg, 3.23 kg, 2.78 kg, 2.7 kg, 2.62 kg, 2.604 kg, 2.546 kg, 2.986 kg, 2.944 kg, 2.91 kg, 3.118 kg, 2.782 kg, 2.606 kg, 2.792 kg, 2.752 kg, 2.906 kg, 2.556 kg, 2.748 kg, 2.53 kg, 2.67 kg, 2.6 kg, 3.108 kg, 2.954 kg, 2.946 kg, 2.9461 kg, 3.04 kg, 2.614 kg, 2.544 kg, 2.882 kg, 3.284 kg, 3.266 kg, 2.664 kg, 2.71 kg, 2.564 kg, 3.17 kg, 2.854 kg, 2.712 kg, 2.4 kg, 2.596 kg, 2.54 kg, 3.022 kg, 1.99 kg, 0.878 kg, 1.9901 kg, 1.93 kg, 1.88 kg, 1.87 kg, 2.23 kg, 2.216 kg, 2.102 kg, 1.934 kg, 1.936 kg, 2.26 kg, 2.044 kg, 1.942 kg, 2.21 kg, 1.792 kg, 2.08 kg, 1.828 kg, 1.8 kg, 2.156 kg, 1.884 kg, 2.364 kg, 1.89 kg, 1.95 kg, 2.254 kg, 2.082 kg, 2.198 kg, 2.294 kg, 1.86 kg, 1.834 kg, 2.13 kg, 2.43 kg, 1.946 kg, 1.9 kg, 1.978 kg, 1.9781 kg, 1.856 kg, 1.83 kg, 2.17 kg, 2.182 kg, 2.332 kg, 2.162 kg, 2.246 kg, 2.448 kg, 2.166 kg, 2.136 kg, 2.224 kg, 2.482 kg, 2.374 kg, 2.186 kg, 2.312 kg, 2.478 kg, 2.406 kg, 2.276 kg, 2.184 kg, 2.432 kg, 2.412 kg, 2.302 kg, 2.054 kg, 2.916 kg, 2.688 kg, 3.01 kg, 2.774 kg, 3.126 kg, 3.076 kg, 2.648 kg, 3.566 kg, 3.332 kg, 2.686 kg, 3.76 kg, 3.212 kg, 2.98 kg, 2.94 kg, 3.214 kg, 3.058 kg, 2.646 kg, 2.554 kg

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This is the classical method of cooking steak and the best way to learn how you like your steak cooked. You can control the heat and adjust if the steak is colouring too quickly, and understand what the steak should feel like at its different stages of doneness. Unlike leaner steaks such as fillet, which can be served very rare, it’s best to cook rib-eye to at least medium-rare, as this gives the fat enough time to render down and flavour the meat.

Ingredients
1 rib-eye steak
Falksalt Natural sea salt
freshly ground black pepper
50g of butter
2 sprigs of thyme
1 garlic clove, bashed with the skin left on

1
Remove the steak from the fridge at least half an hour before cooking to allow it to come to room temperature. This is an important step to ensure a consistent cook throughout the steak

2
When ready to cook, season the steak generously. Sprinkle with plenty of salt and pepper on both sides from a height to get an even coverage

3
Get your frying pan smoking hot. If you are cooking 2 steaks, make sure your pan is large enough to fit the steaks in with plenty of room– if not, use 2 pans and heat both up simultaneously. Add the steak to the pan and cook on a medium-high heat for 2–3 minutes on each side (depending on thickness and how well-done you like your steak). As a very rough guide, a 3cm-thick steak should be cooked medium-rare after 5 minutes. If you have a meat thermometer, the internal temperature should be 50°C for rare, 60°C for medium and 70°C for well-done.

4
After flipping the steak for the first time, add the butter with the thyme and garlic and baste for a minute. To do this, tilt the pan towards you so the butter pools at the bottom of the pan, then spoon the butter back over the steak repeatedly

5
Remove the steak from the pan and leave to rest for 5 minutes. Don’t be tempted to skip this step as it is an important one – during the cooking process the particles in the meat tighten up, so if you slice into it straight after cooking all the juices will flood out onto the board. Resting time allows the particles to relax and reabsorb their liquids, meaning you don’t lose any of those delicious juices when carving.

6
Slice the steak across the grain, season and serve up with your choice of sides and sauce

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