Practical ingredient guide
Beef rib-eye steak
Beef rib-eye or loin steak with intramuscular fat, prepared for griddling.
Meat
All year round
International
What it offers and why to use it
Beef rib-eye or loin steak with intramuscular fat, prepared for griddling. Hot griddle cooking followed by resting. Choose even thickness and suitable fat content; ask the butcher about the cut.
Flavour profile
Strong meaty flavour, juicy depending on fat and doneness.
From shopping to cooking
Choose
Choose even thickness and suitable fat content; ask the butcher about the cut.
Store
Refrigerate wrapped and cook within the advised time; freeze individually.
Prepare
Hot griddle cooking followed by resting.
How to make the most of it
Good pairings
Rosemary, garlic and crisp vegetables.
How to substitute it
Another griddling beef steak, adjusting thickness and fat.
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