Bone-In Rib Eye 500g Steaks
Bone-In Rib Eye 500g Steaks – the name says it all. But for those of you that want to know more, let us take a moment to tell you all about them. The rib-eye steak comes from the ribs of the cow. It’s considered to be a full flavoured cut and the bone adds to the flavour.
The main muscle (the “meat”) in a rib-eye steak is the longissimus dorsi, a long, tender muscle that runs from the cow’s hip bone to the shoulder blade. It’s tender because it doesn’t get much exercise. It’s also a muscle where a good amount of intramuscular fat tends to deposit; this fat, known as marbling, adds tons of moisture and flavour to a steak.
This bundle here is for 4 x 500g steaks ( a total of 2 kilograms in weight delivered to you) for ¥600
How To Cook The PERFECT Rib Eye Steak
As with all good quality meat – the best way to cook these beauties is to KEEP IT SIMPLE. Let me share with you my own personal favourite way to cook bone-in rib-eye steak
- STEP 1. Go to the cupboard. Get all your barbecue sauces, steak sauces, dry rubs, wet rubs and rub a dub dubs – then THROW THEM ALL IN THE FKIN BIN! If you need that shit, your meat is shit.
- STEP 2. Defrost your Bone-In Rib Eye 500g steaks overnight. The fridge will do that nicely. Bottom shelf. Not the top shelf. The top shelf is for whisky.
- STEP 3. Come home from work (assuming you have a job). Open the fridge. Take our your Bone-In Rib Eye 500g steaks. Pat them dry on paper kitchen towel. Put some olive oil on both sides. Season your steaks with salt and pepper. Wrap your steaks in cling film and then leave it to warm up to room temperature for 30-60 minutes. NEVER COOK STEAK STRAIGHT FROM THE FRIDGE!
- STEP 3.5 Crack open two bottles of wine. One medium-bodied to start chugging from the bottle, and one full-bodied that needs some time to decant.
- STEP 4. 3/4 into the bottle of medium red (30-60 minutes depending on if you’re an amateur wino or a semi-pro), get your stove on, get a frying pay on it, and get it on medium heat. Medium heat is defined as a heat that would ignite your facial hair at a distance of 18 cm.
- STEP 5. Unwrap your meat. Whack it in the pan. Cook it for 4-6 minutes during which time you should chug at least another glass of wine to finish off the medium-bodied red.
- STEP 6: Flip your meat over. Dollop a tablespoon of butter on the top of your meat. Add some sprigs of thyme. Use the melted butter to baste the steak with one hand, while pouring your first glass of full-bodied red to chug while scoffing steak.
- STEP 7. After 4 minutes of basting (assuming a medium steak – less for medium-rare) flop the steak out onto a plate, cover with a piece of cooking foil, let it rest for 5 minutes.
- STEP 8. Serve steak on a plate. Sit down. Take a picture of the steak (TIC). Start scoffing and glugging while sharing your picture on your WeChat moments, ensuring you tag all your vegetarian and vegan friends.