Black Garlic Ribeye
A 12-14oz ribeye steak in a black garlic marinade.
Cooking Instructions
As with all steaks remove from the fridge to come to room temperature, this will achieve a more consistent cook through the steak.
Heat a large heavy based pan until it is smoking, a griddle pan is ideal for steaks. Place the steak in the pan with the florette facing upwards as a rough guide cook the steak for about 4 minutes, then turn and continue to cook for another 4 minutes.
Unlike other leaner cuts of steaks such as fillet that suit cooking rare, ribeye benefits from been cooked medium rare which give the fat time to render down and add to the flavour of the steak.
Once cooked cover loosely and rest for five minutes before eating.
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
Original: $12.17
-65%$12.17
$4.26Black Garlic Ribeye
A 12-14oz ribeye steak in a black garlic marinade.
Cooking Instructions
As with all steaks remove from the fridge to come to room temperature, this will achieve a more consistent cook through the steak.
Heat a large heavy based pan until it is smoking, a griddle pan is ideal for steaks. Place the steak in the pan with the florette facing upwards as a rough guide cook the steak for about 4 minutes, then turn and continue to cook for another 4 minutes.
Unlike other leaner cuts of steaks such as fillet that suit cooking rare, ribeye benefits from been cooked medium rare which give the fat time to render down and add to the flavour of the steak.
Once cooked cover loosely and rest for five minutes before eating.
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
Product Information
Product Information
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Shipping & Returns
Description
A 12-14oz ribeye steak in a black garlic marinade.
Cooking Instructions
As with all steaks remove from the fridge to come to room temperature, this will achieve a more consistent cook through the steak.
Heat a large heavy based pan until it is smoking, a griddle pan is ideal for steaks. Place the steak in the pan with the florette facing upwards as a rough guide cook the steak for about 4 minutes, then turn and continue to cook for another 4 minutes.
Unlike other leaner cuts of steaks such as fillet that suit cooking rare, ribeye benefits from been cooked medium rare which give the fat time to render down and add to the flavour of the steak.
Once cooked cover loosely and rest for five minutes before eating.
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
