Our Argentinian rib eye is offcourse grassfed because its Pampas plains are one of the most diverse grasslands in the world.
The Argentinian government has implemented some of the most rigorous controle systems for the whole chain in the world which guarantee superbly bred grassfed beef.
Transform your kitchen into your own Parrillada Argentina.
Or have a crack at your own Black Angus meat tasting. Take our Irish, Australian and Argentinian Rib eyes and grill them and try and taste the subtle differences.
We only work with FRESH (not frozen) 100% genuine Black Angus grass fed from Argentina. In terms of price and quality not comparable with `normal` Arentine Rib Eye or Rib Eye that is supplied frozen from Argentina.
You can prepare this rib eye in a pan, on a grill or on the BBQ.
(If this rib eye is frozen, place it in the refrigerator at least 24 hours in advance.)
You can find our general and detailed cooking advice for beef on our inspiration page. The abbreviated version is below.
PREPARATION:
If your rib eye is thinner than 1.5cm, simply take it out of the fridge an hour before cooking.
If your rib eye is thicker than 1.5cm, the best results can be achieved by preheating the meat in an oven (or sous-vide in a warm water bath) at a maximum of 50°C. If you have a meat thermometer, you can preheat it to a core temperature that is about 3°C lower than the desired final core temperature.
COOKING
In the pan
It is best to use a sticky pan to obtain a delicious sauce, but a non-stick pan is easier to work with.
Heat some oil (e.g. peanut oil) in a pan. Always use a pan that is appropriate in size for your meat. Also melt a knob of butter. When everything is hot (but not burnt), place the unseasoned rib eye in the pan. You can add a sprig of rosemary and a clove of garlic for flavor if desired.
By searing the rib eye on all sides, you can achieve one of the most difficult cooking methods, namely the Bleu Chaud. If you want it more well-done, you can repeatedly turn the rib eye and baste it with the liquid in the pan. By occasionally adding a fresh knob of butter, you prevent the fat in the pan from burning. Be aware that if you work with preheated meat, it cooks much faster than if you were working with cold meat.
Of course, you can also use a meat thermometer. On our inspiration page you can find a table with core temperatures to achieve the desired level of doneness.
Once your meat is cooked to your liking, let it rest for at least 5-10 minutes under aluminum foil in a warm (not hot) place. Then you can slice the meat, and add salt and pepper to taste.
On a grill or on the BBQ
Same principle as above, but without adding fat and basting. Be sure to rub the meat with a little oil to prevent it from sticking too much to the grill.
