Veal Ribeye Steak
- Heavily marbled, meltingly tender veal
- Hand cut from the fore rib
- From welfare friendly Dutch farms
Price per kg:
Careful traditional rearing improves the flavour and tenderness of meat by increasing its internal marbling.
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: 3-3½ minutes per side, rest for 4 minutes
Well Done: 4-5 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.