Veal Rib Steaks
Thick cut steak with exceptional flavour and tenderness
- Our veal is welfare-kind
- Thick steak hand cut in our Aberdeenshire butchery
- French trimmed bone for tidy presentation
Price per kg:
A ribeye cut of tender veal, on the bone for an exceptional flavour. The French trimmed bone makes for a delightfully neat plate of sweet and tasty meat.
Once you've seared this in the pan to get it nice and caramelised, let it rest in a warm oven for 10 minutes. Just before serving, gently reheat it for a minute in the pan, basting it with melted butter- delicious!
Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper. Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.
Medium: 3½ - 4minutes per side, rest for 4 minutes
Well Done: 5- 6 minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.