Pasture Raised Organic Grass Fed and Finish Rib-Eye Steak - 280g
🌍 From Queensland, Australia
🌱 100% Grass Fed & Grass Finished
🐄 Organic Certified & Pasture Raised
👨🏼🌾 Ethical Animal Farming
❄️ Ship Frozen Fresh
Certified organic grass-fed and grass-finished beef direct from the farm in the Australia. This beef is from pasture raised, free roaming and foraging cows and are not the same as the average beef you will taste on the market. Full of flavor and nutrient packed beef cuts are now available at Foodcraft.
How to Cook Rib-eye Steak?
Here is a step-by-step guide for cooking a delicious rib-eye steak:
Ingredients:
- Rib-eye steak
- Salt and pepper
- Olive oil or butter
Instructions:
-
Take the rib-eye steak out of the refrigerator and let it come to room temperature, about 30 minutes. This will help it cook more evenly.
-
Pat the steak dry with paper towels and generously season both sides with salt and pepper.
-
Heat a cast-iron skillet or heavy-bottomed pan over high heat. Add a tablespoon of olive oil or butter.
-
When the pan is very hot and the oil is shimmering, carefully add the rib-eye steak. Sear for 3-4 minutes per side, or until a nice brown crust forms.
-
Flip the steak and sear the other side for another 3-4 minutes. Use tongs to sear the edges as well.
-
Reduce the heat to medium-low. Add a pat of butter to the pan and tilt it to baste the steak with the melted butter.
-
Continue cooking, flipping occasionally, until the steak reaches your desired doneness, about 2-4 minutes more for medium-rare, 4-6 minutes more for medium.
-
Transfer the rib-eye steak to a cutting board and let it rest for 5-10 minutes before slicing.
-
Slice the rib-eye against the grain and serve hot, drizzling any accumulated juices from the cutting board over the top.
Tips:
- For extra flavor, you can rub the steak with a blend of spices before cooking.
- Basting the steak with butter or oil helps create a delicious crust.
- Use a meat thermometer to ensure you reach your desired level of doneness.
Enjoy your perfectly cooked rib-eye steak!
Why Frozen Meat is Better?
- Meat stops ageing when it is snap frozen after butchering and can be safely stored for months.
- When meat is frozen straight after it is butchered (which is how meat is packed at Proper Pasture) your meat couldn't get fresher. Despite the stigma around frozen, the impact on the quality of your meat is negligible.
- The number of days “fresh” meat spends in a distribution network further declines the quality of your meat. This is why you see many stores using the term “chilled” or “previously frozen” as.
- If you suffer from histamine related issues then buying meat that has been snap-frozen after butchering may be a better option for you as this lowers histamine levels in the meat.
- With over 99% of all food being imported into Hong Kong from all over the world, temperature abuse is very common during the supply chain. By keeping our stock frozen we minimize the risk of temperature abuse during transit. Our product is maintained at an even temperature throughout delivery to us and delivery to you.
- The likelihood of your food truly being “fresh” in Hong Kong is extremely unlikely. Over 99% of food is imported into HK and if it is being sold as “fresh” you can bet that it’s been at least a few days old before you buy.
- Frozen meat requires thawing which does add a small step to your food prep and some thinking ahead. The best way to thaw meat is in the fridge over a day or two, but otherwise on your bench, making sure it remains cold.
- Many people believe that frozen meat can be drier than fresh meat. However, this is not always the case and most people don't report any difference. If you defrost carefully this will mitigate moisture loss, which is the main reason for potentially drying out meat.
- The further the meat gets away from being truly fresh (consumed in a few days of being butchered) the more the histamine levels in the meat will rise.
Ingredients: Pasture Raised Organic Grass Fed and Finish Rib-eye Steak
Weight: 280g
Country of Origin: Australia
