This is prime rib at its most perfect size, holding in the juices whilst caramelizing to a sweet crispy taste on the outside. The steak is well marbled and its flavour reflects the lazy warm days that they get on the pampas all year.
Taste: Taste bud tingling meaty flavours
Tenderness: Juicy, succulent and tantalizingly tender
Texture: Silken like texture that just melts in the mouth
How to cook a 12oz Ribeye steak? Pan-fry, grill or barbecue. For rare - 4-5 minutes each side. For medium 5-6 minutes each side. For well done 7-8 minutes each side.
Serves: 1 x 300-400g (12oz) tender ribeye steak
Maturity: Minimum 40 days
Origin: Argentinian Ribeye Steak / Argentine Ribeye Steak
Breed: Angus & Hereford Pampas Grass Fed
Delivered: Frozen 'Locking in the Freshness'