Dry Aged Veal Ribeye Steak

Ribeye fan? Don’t miss these!

Availability: In stock

£34.00
PRICE PER KILO: £42.50
CODE: D2702
 
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Laced with the tasty fat which gives veal its luxurious, creamy flavour, but with a smaller ‘eye’ of it than a beef ribeye.
  • Dry-aged on the bone for 21 days
  • Hand cut by our head butcher, Mark
  • Unique to Donald Russell
Box Contains:

    • 4 Dry Aged Veal Ribeye Steaks, 200g each

SERVINGS    
 
4
Frozen at the peak of perfection
-18°C. Keep in original packaging at -18ºC or below. Do not refreeze once defrosted.
Keep in original packaging and thaw slowly in a refrigerator. Once defrosted store between 0-5ºC and use within 24 hours.
Nutritional values: (Typical per 100g)
449 kJ / 106 kcal, Fat: 1.6g, of which saturates: 0.6g, Carbohydrates: 0.0g, of which are sugars: 0.0g, Fibre: 0.0g, Protein: 22.7g, Salt: 0.15g.

Serving Suggestion:.

1. Prepare the meat.

About 20 minutes before you start cooking, remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper. Spread out your medallions on a tray in a single layer. This will allow the meat to ‘bloom’ and come to room temperature.

2. Preheat your pan.
Make sure your griddle or frying pan is preheated to a medium high temperature before you start to cook your steaks. It should be hot enough that you hear a sizzle when you place the meat into the pan. Using a pan which is not hot enough can cause toughness.
Brush oil directly onto the steaks.

3. To Cook.
Fry the steaks using the guide below. Turn your steaks gently and only once to avoid letting out precious juices and drying out the meat. Be careful not to overcook.
Medium: 2½ - 3 minutes per side (Internal Temp. 55 - 60ºC)
Well done: 3½ - 4 minutes per side (Internal Temp. 64 - 70ºC)
Use a meat thermometer to check the internal temperature of the steak for perfect results.

4. Rest your meat.
During resting the juices move evenly through the meat and its full flavour and tenderness develops. Place the steak on a rack, cover loosely with foil and leave in a warm place for up to 3 minutes (e.g. a 60°C oven with the fan turned off).

5. Use a good steak knife.
Use a razor-sharp unserrated steak knife and slice thinly across the grain.

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