Melting as it sizzles away on the grill, It’s the fat in the centre of this steak, that is the secret to its success. It self bastes the meat keeping it succulent and juicy whilst preserving the grassy mineral rich flavours imparted whilst cooking. Best eaten medium rare - say goodbye to the days of disappointing steaks!
Taste: Wild cattle flavour, deep and flavoursome
Tenderness: Even more juicy, succulent and tender than the 12oz
Texture: Velvet like tenderness
How to cook a 16oz Ribeye steak? Pan-fry, grill or barbecue. For rare 5-6 minutes each side. For medium 6-7 minutes each side. For well done 8-9 minutes each side.
Serves: 1 x 400-500g (16oz) sizzling Ribeye steak
Maturity: Minimum 40 days
Origin: Argentinian Ribeye Steak / Argentine Ribeye Steaks
Breed: Angus & Hereford Pampas Grass Fed
Delivered: Frozen 'Locking in the Freshness'
- Delicious!Review by Melissa
- goodReview by S Yui