And the winner is...Ireland? Scotland? Australia?
No matter what choice you make, with Black Angus you’ll always pick a winner. The origin of Angus beef lies in Scotland but in the meanwhile this success story has conquered all continents. We offer you top quality meat of all origins, going from free-range to 120 days grain fed. Why not organise a beef-tasting and let your guests decide what they like best?
HOW TO COOK A RIB EYE
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.)
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.
