Thai Rib Eye Cut 250g, e

Thai Rib Eye Cut 250g e / ริบอายตัด 250 g e  กรัม (แช่แข็ง)

Beautifully marbled Thai ribeye steaks are tender and delicious, a favorite for many, it is obvious why, when tasted.
Our ribeye is raised on fed on a mix of grains & hay, from start to finish.

Storage: Keep frozen at -18°C or below
Defrosted (in a refrigerator overnight Once opened, consume within 24 hours and 'use by’ date shown on pack Do not refreeze. 

 How to Pan-Fry Chilled Rib Eye Steak 
 1 Just before cooking, pat the rib rye steak dry, rub with a little neutral oil such as sunflower, then season well with sea salt flakes.
2 Heat a heavy-based frying pan until hot.
3 Using tongs, hold the steak fat-side down on the base of the hot pan until a crust has formed and the fat has rendered. Place the steak flat in the pan. The meat should sizzle when it hits the surface, which will help it to form a flavourful browned crust. Flip the steak every 30 seconds – to encourage an even build-up of flavour on the outside – for the times listed. Below
4 Season the steak with freshly ground black pepper and more salt, if liked. Allow to rest for 5-10 minutes before eating.

How long to cook Rib Eye steak times are a guide 
Rare 3 to 4 minutes per side
Medium-rare 4 to 5 minutes per side
Medium 5 to 7 minutes per side
Well-done 7 to 8 minutes per side

Allergens Red meat allergy: Some people can be allergic to red meats


 

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